Cranberry sauce is used/eaten like jam at our house. It’s cooked up in batches and used on everything from the Thanksgiving bird to toast every morning for the next several weeks. It’s also eaten with peanut butter and poured over ice cream. It’s pretty versatile. That’s why I hesitate just calling it “cranberry sauce.” It’s very limiting.
I decided to start this season’s batch early because I wanted one less thing to do for Turkey Day, and it keeps in the fridge for about 2 weeks anyway. The second jar went straight into the freezer for later use.
This recipe is so easy to make, so reliably delicious, that my official taste tester (my 4 year old) grabs a bowl of it every time it’s fresh off the stove.
And remember, it’s not just for Thanksgiving anymore.
Simple Cranberry Jam (Sauce)
– 2 twelve ounce packages of fresh cranberries. If frozen, thaw before using.
– 1 cup granulated sugar
– 1 cup water
Combine all ingredients into a saucepan and let it come up to a boil over medium high heat, stirring frequently to prevent the sugar from burning on the bottom and sides of the pan. The cranberries will pop and hiss as they get hot.
Then, turn down the heat and simmer on low for 20-25 minutes. Continue to stir occasionally to prevent burning and sticking. Once the mixture is shiny and coats the back of your spoon, it should be done. It will continue to thicken slightly as it cools.
Let it cool for 30 minutes or so before placing into a tupperware, bowl, or mason jars for freezing/storing. It should keep for 2 weeks.
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