Whole Berry Cranberry Sauce
A sweet, whole-berry cranberry sauce cooked in sugar syrup and chilled until softly thickened.
Ingredients
Sauce
- 1 pound fresh or frozen cranberries about 4 cups
- 2 cups water
- 2 cups granulated sugar not a one-for-one sugar-substitute formula
Instructions
- Sort and rinse the fresh cranberries, removing damaged fruit; leave frozen berries frozen until needed.
- Boil water with granulated sugar in a roomy saucepan, stirring to dissolve. Let the syrup cook for about 5 minutes.
- Add the cranberries and return to a gentle simmer for 10–15 minutes, stirring now and then, until many skins split and the liquid becomes syrupy.
- Move sauce into a shallow heat-safe container. Cool briefly, then refrigerate within 2 hours; allow at least 3 hours of chilling before serving.
Notes
The cooling allowance is 30 minutes plus at least 3 hours of refrigeration. This is a sweet granulated-sugar formula, not a sugar-substitute or canning recipe. Yield is eight condiment servings, with finished volume varying by evaporation.