You will not believe how easy it is to make homemade cranberry sauce from fresh cranberries. Don’t like cranberry sauce? If your entire experience with cranberry sauce is with that gelatinous stuff from a can, we urge you to try fresh cranberry sauce. The difference is night and day. It’s like the difference between canned green beans and fresh green beans, or canned mushrooms and fresh mushrooms, or…well you get the point.
And here’s another great thing about homemade fresh cranberry sauce: it’s incredibly easy to make, but people think that it must be difficult, so when you serve your family and friends your homemade cranberry sauce they will think that you are an amazing cook (which we are sure that you are), and that you must have slaved for hours to create this incredible dish (which you didn’t). In fact, homemade cranberry sauce gives you about the biggest “oooh and ahhh” bang for your effort buck that you can imagine. Plus it’s really inexpensive to make!
Easy, inexpensive, delicious, and impressive! Such a little tiny fruit gives so much!
A note about cranberry quantities sold in supermarkets: The traditional bags of fresh cranberries that we all know are the bags of Ocean Spray cranberries. Those are sold in 12ounce bags, which equals about the 3 cups of fresh cranberries called for in our recipe. However, we prefer to use organic cranberries, which typically do not come in 3-cup (12 ounce) containers. So, for those of you who also are buying organic (or bulk, or whathaveyou) cranberries, the ratio is: 1 part water, 1 part sugar, 3 parts cranberries.
“But wait,” you may be thinking, “what about the pectin or some vegan version of Knox gelatin to firm the sauce up?” Guess what! Cranberries have their own pectin! The entire ingredients list is cranberries, sugar, and water. See how easy it is?
P.S. If you have any cranberries left over, use them to make our Gluten-Free Vegan Cranberry Applesauce Bread!
Super-Easy, Super-Awesome Homemade Fresh Cranberry Sauce
3 cups fresh cranberries
1 cup water
1 cup vegan sugar
Put the water in a medium saucepan. Stir in the sugar (not the cranberries!) Bring the sugar water to a full boil. Turn down the heat, and stir in the fresh cranberries. Bring back to a low boil and simmer for 10 minutes for regular whole berry cranberry sauce consistence, or 15 minutes if you prefer your cranberry sauce to have a firmer, jelly-like consistency. Either way, stir it gently every so often while it’s cooking. Note that you will start to hear a popping sound from the pot, that is the cranberries splitting open, pouring their lovely juices into the mixture.
Remove from heat, and pour directly into the bowl in which you plan to serve it. (Be very careful as you pour it that it doesn’t splash, as it will be very hot.)
Let cool, then store in the refrigerator with a bit of plastic wrap (cling film) resting on and covering the top of your wonderful cranberry sauce, so that it doesn’t form a skin.
You are going to love this, we guarantee it!
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