I know there are folks out there that really love cranberry sauce from a can. That gelatinous, cylindrical, wiggly cranberry mass that sits at the Thanksgiving table. I am not one of those folks. When my daughter was little I started making homemade cranberry sauce in defiance of my canned cranberry sauce parents. It was super easy, fun (watching the cranberries pop as they became cooked) and the color was stunning. It soon became a staple for thanksgiving. This will be a short post (I’m going crazy cooking for tomorrow) but maybe one that you can use for tomorrow. Pro-tip: I usually double this recipe so we have leftovers for that midnight post tryptophan nap…
I mean, which looks better?
1 bag (3 cups) of fresh cranberries
1 cup of sugar
1 cup of water
(Yes, that’s all!)
How to: bring water and sugar to a boil (stir a bit so sugar is incorporated). Add whole cranberries to simple syrup and let cranberries cook for between 8-10 minutes until mixture boils again (you’ll start to hear the cranberries pop). Remove pan from heat and let cool. Put in a pretty dish (a white bowl makes the cranberries super pretty!) and let cool overnight. Take it out of fridge long enough to bring to room temperature before serving. Enjoy!
Happy, happy Thanksgiving!