Super Simple Cranberry Sauce - A perfect addition to your Thanksgiving meal
You will need:
1 cup of sugar
1 cup of water
4 cups of fresh cranberries
Ground nutmeg (optional)
Ground cloves (optional)
Clean the cranberries and take out the not-so-fresh looking ones. Watch out for pale pink or green cranberries, those are not ripe and will be ultra-tart. In a large sauce pan, stir in the the sugar and water and bring it to a boil. Once all of the sugar is dissolved and the mixture is boiling, add the cranberries and return to a boil. Once it reaches boiling again, turn the heat down to a simmer and cook for ten minutes. You will know they have simmered long enough when your crans begin to pop (again, you will actually hear the "popping"). At this point, Kim and I added some ground nutmeg and ground cloves. We didn't measure, we just taste tested the sauce until we were pleased.
Remove mixture from heat, fill and process the jars. You will need to process quart jars for 20 minutes.
If you want to enjoy the sauce immediately, other ingredients you might want to considering adding would be: crushed nuts, cinnamon, blue berries, raisins or currants! Cranberry sauce will last in the fridge for up to five days, so plan ahead and save yourself some time on Thanksgiving Day!
This recipe will yield 2 quarts.
Again, I don't know where to give credit for this recipe. It is an easy one that has been passed down through the generations. It's a quick and easy recipe to make in advance and bring to any holiday gathering you attend. Enjoy!