I hear the least popular Thanksgiving side dish is the dreaded cranberry sauce. Okay, I have to admit it; that jelly looking cranberry colored blob that comes out of the can, shaped like the can, is nasty. So who wants to eat that? Yuck.
There is, however, a tasty alternative; making your cranberry sauce from scratch. It’s what Rosie, of the Rosie’s Riveting Recipes historic cookbook would have done. Fresh cranberry sauce surprisingly easy to prepare, and it’s delicious. You can make your cranberry sauce a day or two ahead of time. Best of all, it freezes well, so you can serve the leftover sauce at Christmas.
Believe me, once you’ve tried fresh, you will never go back to canned.
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 berries. 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.