Cranberry Sauce

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.


1 cup water

1 cup sugar

1 1/2 cup fresh cranberries


  • 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.


2 Comments to “Cranberry Sauce”

  1. Okay call me funny but I never knew you could make this. Does it set up a gel like the canned stuff?

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