Cranberry Sauce

Category, DifficultyBeginner
Yields1 Serving
 1 16 oz bag whole cranberries, washed
 1 ½ cups water
 1 tsp salt
 1 ¼ cups white sugar
 1 tsp lemon juice
1

Place all ingredients in a deep pot, stir, and cook over medium-low heat for 20 minutes, stirring every few minutes until the cranberries start to pop and break up. Use a whisk to break up any cranberries that haven’t popped yet, and remove from heat.

2

For chunky cranberry sauce, use a whisk or potato masher, and smash cranberries.

For a smooth, jelly-like cranberry sauce, run cooked cranberries through a food mill or ricer.

3

Transfer cranberries to the serving bowl, and place plastic wrap directly over the top. Place in fridge and let cool completely before serving. For best results, let cool overnight.

Ingredients

 1 16 oz bag whole cranberries, washed
 1 ½ cups water
 1 tsp salt
 1 ¼ cups white sugar
 1 tsp lemon juice

Directions

1

Place all ingredients in a deep pot, stir, and cook over medium-low heat for 20 minutes, stirring every few minutes until the cranberries start to pop and break up. Use a whisk to break up any cranberries that haven’t popped yet, and remove from heat.

2

For chunky cranberry sauce, use a whisk or potato masher, and smash cranberries.

For a smooth, jelly-like cranberry sauce, run cooked cranberries through a food mill or ricer.

3

Transfer cranberries to the serving bowl, and place plastic wrap directly over the top. Place in fridge and let cool completely before serving. For best results, let cool overnight.

Cranberry Sauce

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