Cranberry Sauce

Cranberry sauce is so easy to make and is so delicious. You can make it ahead and serve it cold or just reheat it. MDS and I both grew up having the canned version that stayed in the shape of a can. No wonder neither of us liked cranberry sauce as kids.

The basic cranberry sauce recipe has a simple ratio: 1 cup water, 1 cup sugar, and 2 cups cranberries. If you have a different amount of cranberries, adjust the water and sugar accordingly. And, the sauce is easily enhanced. I like to use a little less water and sugar and add in a few tablespoons of orange juice and brandy. Other option enhancements could be honey or apricot preserves or anything that you might like. Cranberry sauce can be served warm or cold, depending on you preference.

Cranberry Sauce 

• 1 cup water
• 1 cup sugar
• 2 cups cranberries
• optional add ins, such as orange juice

In a saucepan, combine the water and sugar. Bring to a boil while stirring to dissolve the sugar. Continue to boil for five minutes. Add in cranberries and optional add ins. Return to boil, then reduce heat. Boil over medium heat while stirring occasionally for about ten minutes or until the cranberry sauce thickens. The cranberry skins will pop. Remove from heat. Serve warm or cold. Enjoy!