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This cranberry sauce is simple to make and so delicious. This is the perfect side dish for any holiday or cold weather meal and goes well with any protein, veggie or mashed potatoes! Use leftover cranberry sauce as a tasty sandwich spread, stir it into your morning yogurt, or add to a smoothie. Have any cranberries left over? Cranberries also make a fun craft holiday project – just string up with popcorn for a festive garland.

Ingredients:

  • 4 Cups (12-oz package) fresh or frozen cranberries
  • 1 Cup Sugar
  • 1 Cup water

Optional: Pinch or two of orange zest, cinnamon, nutmeg, or allspice, to taste

Main Ingredient(s): Cranberries

Steps:

  • Rinse cranberries in colander, pick out and discard any that are damaged or bruised.
  • Bring water and sugar to a boil in a medium saucepan on high heat. Stir to dissolve the sugar.
  • Add the cranberries to the pot and return to a boil. Lower heat and simmer for 10 minutes or until most of the cranberries have burst.
  • Once the cranberries have burst you can mix in any of the optional ingredients.
  • Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note: the cranberry sauce will continue to thicken as it cools.
Cranberry sauce in a bowl with a lemon wedge
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: November 12, 2021