Turkey and cranberry sauce go together like peanut butter and jelly, burgers and fries, and hot chocolate and whipped cream.
Homemade cranberry sauce is one of the easiest items to make from scratch. If you can boil water and stir, you can do this! The flavor and taste of fresh cranberry sauce is far superior to the canned variety. However, being that there are certain members of my family who can not bear the thought of a Thanksgiving without the cylindrical mold of canned cranberry sauce on the table, I succumb. To keep the peace, I purchase one can. Then, I make a huge pot of my homemade sauce for the rest of us.
Another reason I like to make my homemade cranberry sauce is to control the ingredients. Here is the list of ingredients in a popular canned variety: cranberries, high fructose corn syrup, water, corn syrup. That’s a lot of syrup! Many homemade recipes call for one to two cups of sugar. That’s a lot of sugar.
My recipe uses 1/2 cup of sugar and adds an extra cranberry boost by using cranberry juice (100% juice like Ocean Spray, not cranberry cocktail) instead of water. The result is a slightly sweet, somewhat tart cranberry sauce.
Homemade Whole Berry Cranberry Sauce
1 cup Ocean Spray 100% Juice Cranberry Juice Blend
1/2 cup granulated sugar
6 cups fresh, whole cranberries
Place the cranberry juice and sugar into a pan. Heat over medium heat until the sugar dissolves.
Add in the fresh cranberries. Stir.
As the cranberries begin to breakdown, you will hear a popping noise as the berries pop open.
Continue to stir periodically until the berries have burst and the liquid begins to thicken, about 7-10 minutes.
Pour the mixture into a shallow casserole dish. Allow the dish to sit out at room temperature for thirty minutes before moving it to the refrigerator to completely cool (about 2 hours).