Do you know how easy it is to make cranberry sauce? If you can boil water, I promise you can make cranberry sauce. For years, I bought it in a can and my husband and boys ate every last bit of it.
They really love cranberry sauce. We always bought an extra can, just for the leftovers.
That cranberry sauce was just for my boys though. I have never liked it in the past. A couple years ago, that changed for me. I tried a sandwich that stacked turkey with cranberry sauce and I fell in love with the combination.
It was not a sugary sweet sauce, it was tangy and sweet at the same time. I now understand why so many people think that it just isn’t Thanksgiving without the cranberry sauce!
I’ve made cranberry sauce a few different ways, but this is my favorite version. I love the tartness of the berries and the lemon, along with the sweet sauce. I prefer a smooth sauce, so I press ours through a strainer while it is still warm.
I love having one dish already made for the big day next week! Cranberry sauce can be made a week in advance and then kept in the refrigerator.
- 12 oz fresh cranberries technically, mine were frozen because I accidentally tossed the bag in the freezer
- 1 cup water
- 1 cup sugar
- 1/4 teaspoon salt
- juice of half a lemon mine was medium size
- Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done. Cool completely and then place in an airtight container in the refrigerator.
- * If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.