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Learning how to make fresh cranberry sauce takes no time at all. And ... absolutely no cooking talent is needed!
Can you boil water? Excellent! You have all the cooking skills required to whip up a batch of fresh cranberry sauce for your Thanksgiving table or for any day of the week.
Preparation time: about 15 minutes
What You'll Need:
Note: One quart of fresh cranberries (approx. 20 oz.) makes about 6 half-cup servings of cranberry sauce.
Put clean, whole cranberries into a large saucepan on the stove.
For each quart of cranberries you're using, pour a heaping cup of sugar into the pan, along with a scant cup of water.
FYI: There's no need to be exact with your measurements. Just shoot for roughly a 2:1 ratio of sugar to water. Close is good enough!
Stir the contents of the pan gently to mix it all up ...
Now, turn the stove burner on, set it to medium-high heat, and bring the mixture to a boil.
As your cranberries begin to boil, you'll start to hear a popping noise - like the berries are exploding. Yep, that's exactly what they're doing.
* Fun Fact *
Inside perfectly formed, ripe cranberries there's a tiny air pocket. As the berries heat up in your saucepan, their air pockets expand, and the berries explode.
Thanks to those little air pockets, ripe cranberries also bounce like little superballs ... all over your kitchen, if you happen to drop them. Major oops!
While your berries are cooking, give them a stir every now and then. In just a few minutes, the mixture will begin to thicken.
Yippee ... it's saucin' !!
This is a good time to taste your cranberry sauce. If it's not sweet enough for your liking, add a little more sugar and stir some more.
Now turn the heat down, and let your sauce simmer for a few more minutes.
Be careful not to overcook your cranberry sauce. 10-15 minutes on the heat should be plenty to thicken it up. Any longer then that, you'll risk turning your sauce into a mealy-textured mush.
Hint: After 15 minutes of the cooking time, your sauce should be the consistency of "sloppy" jam. Don't worry - it'll thicken a little more as it cools.
Let your sauce cool to room temperature. Then serve it, or store it in the fridge, or freeze it for later use.
Enjoy your homemade cranberry sauce!!
Are you one of those folks who doesn't care for "whole-berry" sauce?
Here's how to make homemade jellied cranberry sauce:
More Cape Cod Recipes:
How to Make New England Fish Chowder
How to Cook Fresh Blue Claw Crabs