Homemade Cranberry Sauce With Fresh Cranberries
A simple homemade cranberry sauce using one 340 g bag of fresh cranberries, white sugar and a splash of water. Cooked on the stovetop until the berries burst, then left to thicken naturally as it cools.
Equipment
- Small Saucepan
- Colander
- Stirring Implement
- Storage Container
Ingredients
- 3 Cups Fresh Cranberries 340 g fresh cranberries (one bag)
- ½ Cup White Sugar
- ⅛ Cup Water *More will just make reduction take longer
Instructions
- Go through berries removing stem pieces and any with signs of decay.
- Rinse the good berries under water in colander and drain.
- Place the cranberries into a saucepan and add the water.3 Cups Fresh Cranberries, ⅛ Cup Water
- Cook over medium-high heat, stirring occasionally, until the cranberries begin popping, bursting and becoming soft.
- Add ½ cup white sugar once the cranberries have started breaking down. Stir until the sugar has dissolved.½ Cup White Sugar
- Continue cooking and stirring until most of the berries have burst and the mixture has formed a sauce.
- Remove from the heat and allow the cranberry sauce to cool. It will thicken naturally as it sits before serving.
If you accidentially add too much water let mixture cook on low simmer without lid to allow moisture to evaporate and berry mixture to cook down.
Nutrition
Serving: 75gCalories: 87kcalCarbohydrates: 23gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 40mgFiber: 2gSugar: 19gVitamin A: 30IUVitamin C: 7mgCalcium: 4mgIron: 0.1mg
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