I have been featuring cranberries this month and have left out the most common use of cranberries, cranberry sauce. Cranberry sauce is traditionally used with Thanksgiving meals. Thanksgiving was last month, so why am just sharing a recipe now? Cranberry sauce is often served during other holiday meals. Our family replicates the Thanksgiving meal for Christmas, so cranberry sauce is still applicable now.
I have to admit I refused to eat cranberry sauce until a few years ago. My grandfather always hosted Thanksgiving dinner. He always had the cranberry sauce that looks like the shape of the can. You know the one! A few years ago when I made Thanksgiving dinner I purchased whole cranberries sauce, yes in a can. Whole cranberry sauce was so much more appealing than the jelly like cranberry sauce that retains the shape of the can.
Cranberry sauce is really easy to make. Remember cranberries are very tart, so you need to sweeten the cranberry sauce with something if you want a sweet cranberry sauce. Cranberry sauce is usually sweetened with sugar, but with our sugar phobic environment now everyone is looking alternatives. Cranberry sauce can be sweetened with other fruit like pineapple or oranges. I chose to use honey to preserve more of the cranberry flavor and color in this recipe. Remember honey is still sugar, but a more natural sugar than granulated sugar.
- 1 12 ounce package of fresh or frozen cranberries
- 1 cup water
- ¼ -1/2 cup honey (I suggest adding in ¼ cup first, then add more if needed)
- Rinse cranberries in a colander.
- Discard any bruised cranberries.
- In a saucepan bring water and honey to a slow boil.
- Add cranberries to saucepan.
- Return to a boil.
- Reduce heat and simmer cranberries for about 10-15 minutes or until cranberries burst open.
- Remove saucepan from heat and let cool to room temperature.
- Refrigerate until chilled.