Tuesday, January 17, 2012

Whole Berry Cranberry Sauce

I needed whole berry cranberry sauce for an appetizer recipe I was making and didn't have any in the pantry. I found this recipe and made it. It was good, just a bit thinner than the canned version.

Whole-Berry Cranberry Sauce


1 lb fresh cranberries (Beth used 12 oz bag)
1 cup water
1 cup sugar

Combine all ingredients in a medium saucepan.
Bring to a boil, cover, then turn to medium heat.
Continue cooking until all the berries pop.
Remove from heat and let cool.
Refrigerate until cold, or serve warm.

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