Homemade Cranberry Sauce
With holiday meals and gatherings approaching, I wanted to share a reminder that it is actually SO EASY to make your own cranberry sauce rather than buying the canned cranberry jelly from the store. And it tastes so much better!
The whole process only takes about 20 minutes and 3 ingredients, and it's easy to modify based on your family's sweet tooth or preferences. It also makes a nice host gift if you take the extra step of water-bath canning your jars and adding a label.
Ingredients:
12-16 ounces cranberries (one bag is typically 12 ounces)
1 cup water
3/4 cup granulated sugar
2 tbsp lemon or orange juice (optional)
1 tsp ground cinnamon (optional)
1/2tsp ground cardamom (optional)
1/2 tsp salt (optional)
Start with a bag of whole cranberries (fresh or frozen). I lucked out and found some local-ish cranberries from Muskoka Lakes Farm & Winery. The thing about cranberries that makes this recipe so simple is they naturally contain a lot of pectin, so you don't have to add any.
Add cranberries, sugar, water, and lemon juice (optional) to a saucepan over medium heat and bring to a low boil. Turn heat to low and simmer for approximately 15 minutes stirring frequently. The sauce will begin to thicken, and the whole berries will break down.
Optionally, add the cinnamon, cardamom and salt after the first 10 minutes simmering and stir to incorporate.
I highly recommend including these optional ingredients, but even without them you will end up with a delicious product. Also note, you can add more or less sugar depending on your sweet tooth - I often only add 1/2 cup granulated sugar for a more tart end result and it still turns out delicious.
After the sauce has simmered and thickened, and your kitchen smells delightful, pour the cranberry sauce into clean, sterilized jars. Place lids on the jars and allow to cool on the counter.
Sealed jars of cranberry sauce can be stored in the fridge for 1-2 months, or in the freezer for 6 months. To store at room temperature, you will need to proceed to follow standard water-bath canning procedures. Label your jars with the date if you're not using it right away. Serve with poultry, stuffing, winter squash, cheesecake, yogurt, and more.