I grew up on canned cranberry sauce. I was never fond of it even though I enjoy the tart taste of cranberries. Then one day, I discovered homemade cranberry sauce!
After much experimenting with different recipes, Andrea and I settled on this one as an easy favorite. Feel free to make it a few days early and store tightly covered until needed. We almost always double the recipe and rarely have leftovers.
Ingredients
- 12 oz cranberries
- 1-13/4 c sugar
- 1/2 c orange juice or water
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/8 tsp salt optional
- 1/8 tsp ground ginger
- 1/8 tsp cloves
Servings: cups approximately
Instructions
- Combine all ingredients.
- Bake over medium heat until cranberries pop and sauce thickens.
- The sauce will thicken more when cooled.
- Eat either hot or cold.
- Store in refrigerator.
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