Ready to move on from jiggly disks of canned cranberry jelly? As it turns out, homemade cranberry sauce doesn’t need a lot to be special. For perfectly lumpy, deliciously stewed and saucy cranberries, you only need three things: cranberries, sucanat, and water.
So, what are you waiting for? A bright side of cranberry sauce is essential for all things holiday – including this butter rubbed turkey and Cornbread Sausage Stuffing .
Simple Cranberry Sauce
- 20m
- 20m
Ingredients
- 3/4 c sucanat
- 1 c filtered water
- 10 oz fresh cranberries, or frozen
Instructions
- Combine sucanat and water in a saucepan. Bring to boil, add cranberries; return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally.
- Cover and cool completely at room temperature. Refrigerate until ready to serve.
Nutrition
- 183
- 46g
- 2g
- 40g
- 3mg
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