- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants,
blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan
bring to a boil water and sugar, stirring to dissolve sugar. Add
cranberries, return to a boil. Reduce heat, simmer for 10 minutes or
until cranberries burst.
2 At this point you can add all number of optional
ingredients. We typically mix in a half a cup of roughly chopped pecans
with or without a few strips of orange zest. You can add a cup of
raisins or currants. You can add up to a pint of fresh or frozen
blueberries for added sweetness. Spices such as cinnamon, nutmeg or
allspice can be added too.
3 Remove from heat. Cool completely at room temperature and
then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.