Rating: 4.5 stars
40 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.

Recipe Summary

cook:
15 mins
total:
20 mins
prep:
5 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

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Cook's Note:

Up to 2 cups sugar may be used in the recipe if you prefer a sweeter sauce. I use 1 cup because I prefer the tart flavor of the cranberry.

The longer you boil it, the less chunky it will be. I prefer mine with chunks of cranberries, almost like cherry pie filling, so I boil for a bit less than 10 minutes.

Nutrition Facts

58 calories; protein 0.1g; carbohydrates 15.1g; sodium 0.9mg. Full Nutrition
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