Ingredients:
- 1 cup (200g) sugar
- 1 cup (250ml) water
- 4 cups (one 12-ounce package) fresh or frozen cranberries
- Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Instructions:
Rinse the cranberries:
- Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Boil the water with sugar:
- Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries, cook until they burst:
- Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Stir in the mix-ins, if using:
- Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.
- Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
Cool:
- Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.