One of the wonderful things about cranberry sauce is that you can make it ahead of time and save it in the fridge for your turkey dinner.
Your friends and family might miss the can-shaped cranberry sauce but I’m pretty sure you will win them over with this easy recipe.
- 1 cup apple juice (or water)
- 1 cup sugar
- 12 ounces cranberries
The first step is to pour juice or water into a saucepan. Any juice that compliments cranberries will work just fine.
Into juice, add sugar then stir. Bring to a boil.
Add fresh cranberries. I love this part because it looks just like the cranberry fields out by the ocean in our state. It makes me want to put on my cute little red rain boots & hop into the pot.
Bring to a boil again.
Turn heat down to low and simmer for another 10 minutes.
I never feel more girlie than I do when I make something this beautiful. Oh Lordy.
If you prefer jellied cranberry sauce, just use a spoon to press cranberry sauce through a wire mesh strainer. For a breath-taking jelled mold, place sauce in a medium-small jello mold. Cover with saran-wrap and allow to refrigerate over night. Set in hot water the next day & use a utensil if necessary to gently remove from mold. Again, soooo pretty.