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Is it well known just how easy it is to make homemade cranberry sauce? Is this a thing everyone knows? Because it is super easy.
How To Make Cranberry Sauce Without Measuring Anything:
Get some fresh cranberries. Rinse then really well, they probably have leaves on them. Put them in a pot.
Cover them with a liquid. Fruit juice works very well. Water is fine. You want enough that all the cranberries float.
Get some fresh cranberries. Rinse then really well, they probably have leaves on them. Put them in a pot.
Cover them with a liquid. Fruit juice works very well. Water is fine. You want enough that all the cranberries float.
Add a lot of sugar. Just about any kind of sugar works. Granulated? Classic. Brown? Yes, it'll taste more earthy. Honey, or agave, or brown rice syrup? Oh heck yeah, old school. Powdered? Okay, maybe not the best, but it might work.
You want a LOT of sugar. Enough that you think "wow, that's a lot of sugar". This is not a lightly sweetened dish. These three things are all you *need* for cranberry sauce. Now you can get fancy if you want.
You can put in some zest from a citrus fruit. You can add other flavors, like cinnamon or nutmeg. You can chop up some figs or dates and toss those in. You could give it a little squeeze of lemon juice. This is a sauce that absorbs flavor well.
Now, make it hot. You want to bring it to a light boil / vigorous simmer and keep it there. Stir frequently and watch the magic. The cranberries will swell and pop, and at some point it will suddenly stop being berries in liquid and become cranberry sauce.
Keep it going a little longer to get really thick. It's right when it feels almost thick enough - it'll thicken a little more as it cools. It doesn't take long to cook - you're not going to be standing in front of the stove for long.
When it's sauce, pour it into a glass container. Let it cool on the countertop, then cover and put it in the refrigerator. It can be made *days* in advance. Don't worry about it. It keeps.
