Whole Cranberry Sauce

We prefer whole cranberry sauce and it’s really easy to make, so we forego the canned versions.

Whole Cranberry Sauce

We make a double batch (2 12-ounce packages), if you prefer, divide the ingredients in half for a smaller batch. Or if you have more leftover than you need, you can recook the sauce and then can in jars to keep for a condiment anytime.

Print Recipe

Ingredients

• 2 cups sugar
• 2 cups water
• 2 12-ounce packages cranberries

Instructions

• Rinse cranberries and discard any steams or damaged cranberries.
  
• Bring water and sugar to a boil in a medium saucepan.
  
• Add cranberries and return to a boil.
  
• Reduce heat and boil gently for about 30 minutes (or until the mixture begins to thicken), stirring occasionally. The sauce will thicken further once completely chilled.
  
• Let cool slightly and then pour sauce into a bowl, cover and cool to room temperature. Refrigerate until serving time.