Cranberry Sauce

by Sue Zelickson, Tastemaker in Residence - Recipe from Francie Paper

Ingredients

1 cup water

1 cup sugar

1 12 oz pkg cranberries, fresh or frozen (thawed)

2 unpeeled Haralson or Jonathan apples chopped

Instructions

  1. Bring water and sugar to a boil in a medium saucepan. Stir in cranberries and apples. Reduce heat to a gentle boil leave pan uncovered for 15 to 20 minutes until cranberry skins have popped. Cool before spooning into jars. Keep in the refrigerator for 2 months. Makes about 2 1/2 cups.

  2. So easy to make this "homemade" and so much better than the store-bought. There is no reason to buy the canned round jelly kind unless it's part of your family tradition. Why not do both in 2020?

Food & Drink, SidesCynthia SutterSue Zelickson, Recipe - Francie Paper, Cranberry Sauce, Thanksgiving Tips, Easy Cranberry Recipe, Keeps 2 months, Make ahead Cranberry SauceComment