Have you ever tried to make your own cranberry sauce?
Honestly it’s ridiculously easy to make….if you try making it you will never want to eat it from a can again!
Cranberries naturally have a thickener called pectin inside the berries so they magically thicken on their own. All you need to do is add sugar, water and lemon juice and voila! A tasty topping for turkey, cake, yogurt or even pumpkin pie!
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- 2 tbsp of lemon juice
1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Have the lid partially on to avoid making a mess on the stove.
2. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.