Homemade cranberry sauce with whole berries
Homemade cranberry sauce needs only cranberries, sugar and water. The berries soften and pop during a gentle boil, then the sauce thickens as it cools. This whole-berry version is spoonable; it is not designed to hold the ridged shape of canned jellied sauce.
Allow about 5 minutes to prepare,10–15 minutes at the stove and additional cooling time. The batch makes roughly two cups, enough for eight small side portions. Use fresh or frozen cranberries, not sweetened dried cranberries.
If you prefer a few intact berries, stop when the sauce is cohesive but still textured. A smoother sauce can be pressed through a sieve, although that changes the yield and removes the whole-berry character.
Reducing sugar substantially can change sweetness, consistency and keeping quality; it is a recipe variation, not an identical version. Orange juice or spices also change the flavor profile, so start with the plain three-ingredient batch before adding several extra flavors.
This is a refrigerator sauce for serving with meals, not a tested home-canning process. Use clean utensils and keep it chilled until needed. Do not assume a sealed jar can be stored in the pantry simply because the sauce is acidic.
- Kalori
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- Protein
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- Yağ
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- Karbonhidrat
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| Hazırlama süresi | — |
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| Mutfakta aktif süre | — |
| Zorluk | — |
| Acılık | — |
| Mutfak | American home cooking |
| Alerjenler | — |
Malzemeler
8 porsiyon
Adım 1
Rinse cranberries and sort out damaged or spoiled berries. Put water and sugar in a medium saucepan large enough to leave space above the liquid.
Adım 2
Heat while stirring until the sugar dissolves and the syrup reaches a boil. Add cranberries and bring back to a boil.
Adım 3
Reduce to a gentle boil and cook about 10 minutes, stirring occasionally. Most berries should pop and the liquid should begin to look like a loose sauce. Hot fruit can spit; keep hands away from the surface.
Adım 4
Remove from the heat. Transfer to a heat-safe shallow container, cool briefly and refrigerate promptly. The sauce becomes thicker after chilling; do not cook it down to a stiff mass while hot.
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