An easy homemade cranberry sauce recipe for a fall brunch menu or traditional Thanksgiving meal. Made with fresh cranberries, sugar, and cinnamon, it is a refreshing change from canned cranberries.
If you cannot stand to look at canned cranberries anymore, you will be pleasantly surprised how easy it is to make your own. No more bitter tasting processed sauce from a can that still holds the shape and lines of the can.
If you have ever wanted to know how to make cranberries from scratch, this is a simple recipe. Even though raw cranberries seem very firm, they actually cook down fairly easily. You can increase or decrease the amount of sugar in the recipe depending on how tart the cranberries are. You just need to do a little taste testing along the way. Decrease or increase the amount of sugar by a Tablespoon and then taste again to make sure it doesn’t turn out too sweet.
If you are purchasing frozen cranberries, give them enough time to thaw out completely before cooking the sauce.
Nothing beats the tangy sweet and sour taste of fresh cranberries with a touch of cinnamon. It is perfect with turkey, pork, and other meats. It is also a colorful addition to a brunch table with a quiche or a breakfast casserole.
Homemade Cranberry Sauce Recipe
- 1 cup sugar
- 1 cup water
- 1-12 ounce package fresh or frozen cranberries
- ¼ teaspoon cinnamon
- Thaw the cranberries if they are frozen. Rinse and sort to remove any imperfections. Set aside.
- In a heavy medium sized saucepan, add the sugar and water. Stir to dissolve.
- Bring to sugar mixture to a boil and add the package of cranberries. Return to a boil, reduce heat; boil gently 10 minutes stirring occasionally.
- Remove from heat. Cool completely at room temperature and refrigerate.
- Makes about 2-1/4 cups.
- You can also cook this in the microwave as well in a microwave safe dish. You may need to adjust cooking times for your specific model microwave.