Combine sugar, and water in a small saucepan. Heat, stirring until sugar dissolves. Add the cranberries and bring all to the boil. Cover and simmer, with the lid ajar, until berries pop open, about 5 minutes altogether.
Cool, to allow to set, before serving.
Makes 1 to 1 1/4 cups cranberry sauce.
The hot cranberry sauce can be poured into a sterilized jam jar, sealed, and kept like jam. Refrigerate after opening preserved cranberry sauce for the first time.
from an Ocean Spray cranberries package
We prefer this to the canned cranberry sauce which tends to be bitter. And this recipe is really easy to make; Ten-Minute Cranberry Sauce is a staple in our household.
Below are quantities for making up the whole bag of cranberries at once.
Ten-Minute Cranberry Sauce
3 cups fresh or frozen cranberries (12 oz.wt.)
1.5 cups sugar (288 grams)
3/4 to 1.5 cups water (6 to 12 oz.wt.)
Heat oven to 215 degrees F. Place 3 to 4 8-fl.oz. jars and their lids in oven to warm.
Rinse cranberries in cool water and drain.
Combine sugar, and water in a large saucepan. Heat, stirring until sugar dissolves. Add the cranberries and bring all to the boil. Cover and simmer, with the lid ajar, until berries pop open, about 5 minutes altogether.
With a jam funnel, divide the cranberry sauce among the jars. Cover and set aside to cool and set.
Makes 3 x 8-fl.oz. jars plus extra.
Refrigerate after opening preserved cranberry sauce for the first time.
