This recipe is hardly complicated, but it just baffles me how many people rely on canned cranberries for Thanksgiving and other holiday meals. True, I have many recipes that use canned cranberries - either jelled or whole - as an ingredient...but eating the canned goo as a side dish? Ew! Take five minutes and try this for yourself - I promise, it's worth it!
Whole Cranberry Sauce
Serve this special sauce as a festive accompaniment to turkey, ham or chicken.
1 cup water
One bag fresh cranberries (usually 12-16 ounces)
1 cup sugar
In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring. Cool to set; store in refrigerator.
(There, isn't that much better than the canned stuff? We think you'll love it, too!)
No comments:
Post a Comment