Growing up the only cranberries at Thanksgiving I remembered were the bright red kind that came out of a can. We'd slice it and it would look very pretty on the table along with the rest of the Thanksgiving dinner. I never was much for eating the canned variety. It was always a little too gelled for me.
Homemade Cranberry Sauce Recipe
When my daughter threw some cranberries into the shopping cart my mind immediately went back to that canned sauce and my face soured. Fortunately she's never experienced that and wanted to try making her own instead.
It's a very simple recipe, just a few ingredients and a few minutes cooking time. And the taste is surprising fresh and much different than the gelled, canned version.
In a medium sized saucepan add the following:
2 (7.5 ounce containers) fresh cranberries
1 cup brown sugar
3/4 cup water
1/2 teaspoon cinnamon
pinch of ground cloves
pinch of sea salt
Cook over high heat allowing sauce to come to a boil. Then reduce heat to low and continue cooking, stirring occasionally, for 5 - 7 minutes.
1 apple (McIntosh or Rome) , peeled, cored, and diced
Cook an additional 5 - 7 minutes or until cranberries pop open and the sauce thickens slightly.
And that's it. And it's so much better than the canned version!
Fresh homemade gluten-free cranberry sauce in pan.
Image Credit - Cranberries On A Plate by Petr Kratochvil