With the holiday season coming up there’s no need to buy canned cranberry sauce with its high fructose corn syrup and other additives that you may not want when it’s so easy to make it yourself, just like Rosie used to do. You can also make it the day before and allow it to chill overnight.
TRADITIONAL CRANBERRY SAUCE
- 3 cups fresh cranberries
- 1 cup sugar
- 1 cup water
Place cranberries in a colander or strainer and wash thoroughly, removing any damaged cranberries. Set aside.
Pour water into a 2 quart saucepan and place over medium high heat. Add sugar and stir until dissolved. Bring to a boil, and add cranberries. Reduce heat to medium, stirring occasionally until cranberry skins begin to pop. Keep stirring for several minutes. If a smoother sauce is desired, keep stirring until most of the skins have popped. Remove from heat and set aside. Sauce will thicken as it cools. Refrigerate sauce once it reaches room temperature.