Recipe courtesy of Mary Berg
Classic Cranberry Sauce
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 53 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 237 mg
Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavor with a zing of acid, it’s an all-star side that’s so simple to throw together.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 53 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 237 mg
Ingredients
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Directions
- In a medium saucepan, stir together the cranberries, sugar, salt and 1 cup (250 milliliters) water. Bring to a low boil over medium heat. Boil until the berries begin to pop and the mixture gets thick and jammy, 10 to 15 minutes. Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.
- Remove the cranberry sauce from the heat and allow to cool to room temperature before transferring to a resealable container and storing in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Cook’s Note
To make Savory Cranberry Sauce, add 1 tablespoon grainy Dijon mustard, 2 teaspoons balsamic vinegar, a sprig of sage and some freshly ground pepper to the cranberry and sugar mixture and cook according to the original recipe. Remove the sprig of sage before placing in the fridge to chill.
