There is a great debate in my house every Thanksgiving. Fresh, whole berry cranberry sauce - or jellied from the can.
I grew up with the canned cranberry sauce, much like every one else. It was a staple at our holiday table. No one seemed to eat it though. I mean, it doesn’t look appealing and it doesn’t taste all that great - in my opinion.
When I was in my early twenties I was introduced to fresh, whole berry cranberry sauce. I will never go back to the canned stuff again!
I definitely prefer fresh food and ingredients whenever I can get them. If I need to make vegetables, I prefer frozen. Or something that I canned myself.
Fresh cranberry sauce is so much brighter than canned. I believe it also has a ton more flavor. And you get whole berries - what could be better!
My husband is a die hard jellied cranberry sauce guy. This year, I made some jellied cranberry sauce for him. That recipe will be posted in a few days.
If this is your first time making cranberry sauce - do not fear! It is so easy. And it literally takes less than 15 minutes.
The key is boiling to sugar. This is what makes it jell. And the longer you boil it the thicker the sauce will get.
The sauce can be served warm. I prefer it cold. It is also one of the things you can make in advance so you aren’t cooking everything on the day of the feast.
CRANBERRY SAUCE
1 Quart Cranberries
2 Cups Sugar
2 Cups Boiling Water
Boil the sugar and water together for five minutes. Remove any scum. Add the cranberries and cook without stirring until they are thick and clear.
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