Cranberry Sauce Recipe

This cranberry sauce recipe is simple to make and adds a much more elegant touch to your Holiday meal than the store bought variety.

It’s good enough to eat on it’s own.

Double the recipe so you’ll have extras to put on your turkey sandwich or use in a dessert.

Cranberry Sauce

• 4 cups (12 oz or 340g) whole cranberries
• 1 cup (250 ml) apple cider (or apple juice)
• 3/4 cup (185 ml) sugar
• 1/4 tsp (2 ml) cinnamon
• 1/8 tsp (1 ml) clove
• 1/8 tsp (1 ml) nutmeg

Bring all ingredients to a boil in a medium sized sauce pan, stir well to make sure everything is well mixed.

Once it’s boiling turn the heat down so it’ll just simmer and put a lid on the pan.

Simmer until the cranberries pop, 5-10 minutes.

The sauce will thicken as it cools.

Most recipes for cranberry sauce use 1 cup of sugar, all that sugar interacts with the natural pectin in the cranberries to thicken the sauce.

My recipe uses less and I think it’s sweet and thick enough but you can always add more sugar if you want.

To Freeze
Place cooled cranberry sauce in a freezer container, label, date and add to your freezer inventory sheet.

You can also freeze it in ice cube trays for individual portions.

Yum! is easy as 1-2-3

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