Homemade Cranberry Sauce

Also seen on Cafe Zupas Blog

Also seen on Cafe Zupas Blog

 I found these beautiful fresh cranberries the other day and couldn’t help myself.  They were looking so photogenic so I had a little photo shoot.  Than I decided to make some homemade cranberry sauce for Thanksgiving.  It’s sneaking up on us pretty quickly here and I need to get prepared.  I am having the festivities at my house this year and I have to get organized.  I’m doing all but the turkeys, so if you have any great suggestions, my ears are open.  Every year my awesome Father-in-law deep fries two turkeys and my lovely mother roasts one in the oven.  Needless to say, we always have leftovers.  But that is the best part of Thanksgiving in my opinion.  What is Thanksgiving without leftovers I ask you? 

So, I’ve never been a fan of the canned cranberry sauce.  It’s like a big blog of jelly and I don’t care to put that on any of my deliciously prepared delicacies.  So, I attempted this homemade version and it is absolutely delicious! It will go perfectly with my feast and if there is any leftover I will certainly be trying it on some cheesecake.  So knock yourself out.  It takes about 20 minutes from start to finish, so much easier than trying to open those terrible metal lids on the can anyways!  I’ll be back with some stellar desserts! 

Homemade Cranberry Sauce

1 12 ounce bag of fresh or frozen cranberries
1 cup sugar
1 cup water

1. In a saucepan, mix water and sugar and heat on medium heat until sugar is dissolved. Add cranberries and bring to a low boil. Stir frequently and reduce heat to keep the sauce at a low boil for about 10 minutes. When the sauce begins to thicken and the cranberries begin to burst remove from heat. The sauce will thicken as it cools.

Baked on November 18, 2008 | Recipe Card: cranberries, holiday | 14 Bites