Believe it or not… this was my first time ever making homemade cranberry sauce. Like many others, I grew up having canned cranberry sauce on Thanksgiving. This year, I decided that it was time for a change.
This homemade cranberry sauce recipe turned out to be quick, easy, and delicious! Aside from cooling time, from start to finish this recipe only takes a little over 10 minutes to prepare. By choosing to prepare your cranberry sauce from scratch, you will be reducing your sugar intake by almost HALF, compared the amount of sugar that most canned cranberry sauces contain. With the holidays in full swing, sweets become much more abundant in most households, so extra sugar at the dinner table is the last thing we need! Enjoy, and Happy Holidays!
- 4 cups of fresh cranberries
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of chopped pecans
- Add the sugar and water to a medium sized pot. Use a high heat to bring the sugar and water to a boil, stirring occasionally to dissolve the sugar.
- While waiting for the pot to boil, rinse the cranberries over a colander. Discard any mushy or questionable berries.
- When the water has reached a boil, add the berries to the pot. Stir occasionally, and allow the pot to reach a boil once again. Once you have reached a boil, turn the heat down to medium-low. Allow the cranberries to break down and burst, while continuing to stir occasionally. It will take about 10 minutes for the cranberries to break down.
- Once the most of the cranberries have burst, remove the pot from heat and stir in the pecans. Allow the cranberry sauce to cool in the fridge for 3-4 hours before serving. Then, ENJOY!!!