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.
Simple Cranberry Sauce
- 3/4 c sucanat
- 1 c filtered water
- 10 oz fresh cranberries, or frozen
- 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.