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.
- 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.