I love cranberry sauce, but in our house only 2 of us will eat it, which means there is more for the rest of us, but still. I had hoped that my husband would enjoy my homemade cranberry sauce even though he turns up his nose at the canned stuff. I was wrong. Making cranberry sauce is extremely simple, but painstakingly boring. If you like the seeds and skins, you can cut out the difficult step of pushing the sauce through a sieve. I though, dislike the seeds, and pay for it with the pain of hard labour.
Ingredients
1 cup water
1 cup sugar
1 1/2 cup fresh cranberries
Directions
- In a heavy saucepan over medium heat, bring water and sugar to boil.
- Once boiling, stir in cranberries.
- Allow to boil for ten minutes, stirring frequently.
- Cover and cool at room temperature.
- *At this point, you can transfer to a serving dish if you do not mind seeds and skins.
- Push by spoonfuls through a sieve, pressing and scraping firmly until skin and seeds separate from jelly mixture.
- Serve chilled.
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