Cranberry sauce is a simple thing to make, so simple it is sadness to buy it in a can. And the worst part about canned cranberry sauce is the one dominant brand in the US is a horrid product. It is syrupy sweet, for a reason, it is heavy on the corn syrup: Cranberries, high fructose corn syrup, water, corn syrup. Keep it simple, and canning a batch for the year only takes an extra 30 minutes to an hour over just making the sauce. Do it now, and come all the holidays, no extra cooking! And on a side note, this is the time of year when finding fresh cranberries is at its prime. Do yourself a favor, look for local brands, if they grow regionally, and not just a certain brand. The berries are often fresher and tastier!
I adapted this recipe from We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food, on page 180. I doubled the recipe in the book, since it didn’t take any longer. If I am going to can, I make sure I have enough in the pantry for the year 😉
- 2 pounds fresh cranberries
- 2 cups filtered water
- 6 cups granulated sugar