Cranberry sauce

Cranberries fresh

I grew up eating canned cranberries. Nothing compares to the fresh sauce. It really is easy to make. I use the recipe on the bag of the Ocean Spray cranberries. The only difference is that I add the juice of one lemon at the end after straining the berries. You do not have to strain. This recipe works perfectly either way. I personally prefer a smooth sauce to a lumpy sauce.

 

1 cup water

1 cup granulated sugar

3 cups fresh cranberries

1 tablespoon fresh lemon juice

 

Place the sugar and water in a large pot on the stove. Cook until boiling.

 

Now add the cranberries. Here is the fun part for kiddos. They will pop just like popcorn. I recommend a fry screen over the pot to keep the hot sugar from splashing little faces. Here is a photo after one popped.

 

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Boil this on low, stirring often. Add lemon juice at the end.

Here is the labor intensive part (if you do not want skins). Strain the mixture though a mesh collander or food mill. Here is a photo of my setup. Super fancy, right?

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I gently mash the craberries through the strainer with a spoon and collect the at the bottom. The sauce keeps in the refrigerator for 14 days and also freezes well.

cranberry sauce

One Comment Add yours

  1. fvpt08@yahoo.com says:

    Beautiful cranberries! Yummy recipe! Who could ever eat canned with this easy recipe?

    Like

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