This cranberry sauce recipe is simple to make and adds a much more elegant touch to your Holiday meal than the store bought variety.
Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission (at no extra cost to you) if you purchase through those links. I only recommend products and brands I trust.
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.
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.
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.
Spinach Artichoke Dip
Or swap freezer recipes with other foodies.
Join me on Favorite Freezer Foods' Facebook Page to see more freezable recipe ideas and freezer tips.
Return from Cranberry Sauce Recipe to the homepage of Favorite Freezer Foods.