2 bags(12 oz each) Cranberries
1/4 cup each Sugar and or Splenda
1 medium or large pot
Makes about 1 quart of cranberry sauce
This recipe was found at:
- Get your cranberries. There are very few
places to pick your own, but most grocery stores sell the 12 oz bags.
Look for firm berries with a dark color.
- Wash the cranberries. Pour them in to a
large bowl of cold water, and swirl them around, scoop them out with
your fingers, feeling for any mushy berries, as you scoop. Discard any
mushy, soft berries. Make sure they are ripe too.
- Cook the cranberries. Put 2 inches of
water (or cranberry or apple juice) in a pot, get it boiling and pour
the cranberries in. Let them cook for about 10 minutes, stirring once
or twice. You'll hear the berries popping, as they cook. Once half the
berries are popped and the sauce feels mushy, it's done! It should
take 10 to 15 minutes of cooking over medium-high heat.
- Sweeten the cranberry sauce. Turn off the
heat. Add sugar to taste. Start out with 1/4 to 1/2 cup of sugar or
Splenda, as you prefer. If you don't plan to can any, you're done!
Just serve warm or cold!