I know what you're going to say: "But cranberry sauce from a can is so easy!" Yes, it is, indeed, very simple to open a tin and slide a gelatinous, red tube onto a porcelain serving dish and slap it on the Thanksgiving table, but folks, newsflash, it's kind of gross. I mean, it tastes OK, but the texture is horrifying, as is the sound it makes when it slithers out of its aluminium hole and plops onto your grandmother's serving dish, who, by the way, just rolled over in her grave. So this year, make this simple and amazing homemade cranberry sauce recipe.
Simple but Amazing Homemade Cranberry Sauce via Savory Sweet Life
Prepare it a few days ahead of time or just 15 minutes before serving.
Place all the ingredients in a saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced -- stirring occasionally. You’ll hear the cranberries popping -- don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
Photo via Muffet/Flickr