Cranberry Sauce
Given that all my in-laws are cranberry farmers and we are about to recognize Thanksgiving this weekend, our Heritage Hive would definitely be incomplete without our family recipe for Cranberry Sauce. Canned Cranberry sauce can’t hold a candle to the freshly made stuff! And…psst…between you and I, it’s sooo easy :)!
Cranberry Sauce Recipe
Special Note: It’s best to make this sauce at least a day before you want to serve it. But it can be made several days in advance, keeping it stored in the fridge until you want to enjoy it.
Ingredients:
1c water
1c sugar
3c fresh (or frozen) cranberries
Instructions:
Mix water and sugar in a medium sized pot, stir to dissolve.
Bring to a boil, add cranberries and return to boil.
Reduce heat and boil gently for 10 minutes - stirring occasionally.
Remove from heat and cool completely.
Makes about 2 1/2 cups.
Note: Cranberries seem to be loaded with pectin (the ingredient that makes jams set). So, after the Cranberry Sauce has cooled, it has the sauce consistency you are familiar with.
