Simple Basic Cranberry Sauce Recipe

Simple Basic Cranberry Sauce Recipe

The moment cranberries hit the markets we think of holidays. There is something about that tantalizing sweet but tart taste of cranberry sauce that adds a much-needed bit of holiday flare to roast turkey and sage stuffing. Today, I am a sharing my favorite basic cranberry sauce. It is simple and fast to make and honestly so much better than that stuff in the can!

Cranberry Season

Cranberries are ready for harvest around mid-September. Their harvesting season lasts until around mid-November which is perfect timing for Thanksgiving. We serve cranberry dishes during Christmas and New Years at our home.  So, when I see those cranberries at the market I grab a few extra bags and toss them in the freezer. Frozen cranberries are absolutely fine for sauces!

Buying Cranberries

If you plan on purchasing fresh cranberries for your Simple Basic Cranberry Sauce Recipe and other yummy cranberry recipes follow these simple tips.

1. Check each bag for freshness. Look for bags of cranberries that have no mushy berries.
2. If you plan on cooking real soon, fresh cranberries can be refrigerated for up to 30 days.
3. Frozen cranberries can be kept in the freezer for up to 1 year!  Just pop the entire bag(s) into the freezer! This is truly a perfect solution to fresh cranberry sauce lovers. 🙂

Let Make Some Cranberry Sauce!

Simple Basic Cranberry Sauce Recipe

Simple Basic Cranberry Sauce Recipe, tart and sweet, the perfect pairing for your holiday meals and other yummy recipes.

• Author: Pam List
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish, Salad, Slaw
• Method: Stovetop
• Cuisine: American

Ingredients

• 12-ounce bag fresh or frozen cranberries
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon lemon or orange zest ( two long strips if fresh, coarsely chopped)
• 1 /2 teaspoon salt

Instructions

1. Empty 12-ounce bag of cranberries into a saucepan, add 1 cup sugar, a tablespoon of lemon or orange zest, and three tablespoons of water, and 1/2 teaspoon salt.
2. Cook over low heat, stirring occasionally, until sugar dissolves and berries are soft around 10 minutes. Increase heat to medium and cook until berries burst, around another 10 minutes.
3. Add sugar to taste and cool to room temperature before serving.

Notes

You can make this dish ahead of time and freeze. Use frozen cranberry sauce within 2-months after preparation.

If you love this recipe and have a crowd coming over for dinner, check out our Green Beans For A Crowd!