Cranking Out the Cranberry Sauce
We love cranberry sauce at my house. I have to make two batches, because my six-year-old can eat one whole batch by himself.
I make my cranberry sauce with less sugar than most recipes and no one seems to miss it. I also add a dash of salt to help bring out the cranberry flavor.
Cranberry Sauce
Use a full 1 cup sugar and 1 cup water for a sweeter cranberry sauce. The sauce will keep in the refrigerator for one week.
3/4 cup sugar
3/4 cup water
1 12-ounce package fresh or frozen cranberries
Dash salt
1. Place sugar, water, cranberries and salt in medium saucepan and bring to a boil, stirring occasionally.
2. Reduce heat to medium and simmer until cranberries start popping and sauce thickens slightly, about 10 minutes. Remove from heat, cool to room temperature, then refrigerate, covered, until ready to serve. Serve cold.
Makes 12 servings.
