Ingredients
Units
Scale
- 4 cups (1 quart) fresh cranberries, rinsed and picked over
- 2 cups water, divided (1 pint for initial cooking, plus optional additional for desired consistency)
- 2 cups granulated sugar
Instructions
- Cook the cranberries: Place cranberries in a medium saucepan with 2 cups of water. Bring to a simmer over medium heat, stirring occasionally.
- Simmer until skins burst: Continue simmering for 10-15 minutes, stirring frequently, until most or all of the cranberry skins have burst open. You’ll hear popping sounds and see the berries collapse.
- Add sugar and simmer longer: Stir in the granulated sugar until completely dissolved. Continue simmering for 20 minutes longer, stirring frequently to prevent sticking. The mixture will thicken and become glossy.
- Adjust consistency if desired: The 1903 recipe notes that “the addition of another small cup of water will make a delicious sauce for luncheon or tea” if you prefer a thinner, pourable consistency rather than moldable.
- Cool and set: Transfer the cranberry sauce to a serving bowl or mold. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely set and chilled.
- Serve: If molded, dip the mold briefly in warm water and invert onto a serving platter. Otherwise, serve directly from the bowl.
- Prep Time: 5 mintues
- Cook Time: 35 minutes
- Category: Thanksgiving
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 52g
- Sodium: 2mg
- Carbohydrates: 57g
- Fiber: 2g