For many years my family would buy the canned cranberries and serve them once a year at Thanksgiving. I wouldn’t say anyone was really excited about the cranberry sauce from a can. I think most of my family members took a spoonful was because it was Thanksgiving and that is what you are suppose to eat on Thanksgiving.
One year my mom accidentally bought cranberries at the grocery story.
“What do you think we can do with these?” she asked me one day before our Thanksgiving feast.
“I think you can make cranberry sauce out of them” I said. I really wasn’t sure what you would do with them otherwise. I set off on a Pinterest search trying to figure out how to make cranberry sauce. Surprisingly, making a cranberry sauce is remarkably easy! A bigger surprise was how many family members LOVED our cranberry sauce that year.
Ever since that year homemade cranberries has been on the Thanksgiving menu.
Thanksgiving Cranberry Sauce
- 1 bag of fresh cranberries.
- 1 cup water
- 1/4 cup sugar
Guys this is so simple. Add the cranberries to a sauce pan. Add about 1 cup water (or until the water reaches the surface of the cranberries) and sugar. Stir the mixture. Place pan on the stovetop on medium heat. As the water starts to boil, the cranberries will start to pop (don’t worry that is a good thing!). Turn the heat down so that the mixture simmers for about 15-20 minutes. Make sure to stir every 5 minutes. Allow cranberry mixture to cool. As it cools it will start to gel up. Chill cranberries for 1-2 hours before serving.
You can substitute the 1 cup water for 1 cup orange juice. If you do this you will need to omit the sugar.
You can omit the sugar and add 2-3 table spoons of maple syrup.
Eat them like I do! Omit the sugar all together and just eat them with plain old water. Boy is it tart, but I love it!!! Natures War Heads!