Easy Peasy Cranberry Sauce
Nov 21, 2016 | by Lisa Reynoso
When I was growing up, my mom would make the whole Thanksgiving meal by hand, from scratch, even the pie crust. But she never made cranberry sauce. “Too much work,” she declared. Then I found out that cranberry sauce is so easy to make, and tastes so much better than the canned stuff. Buy boxed stuffing; buy Tofurkey; buy salad mix and frozen green beans, if you must. But make your own cranberry sauce! It’s the easiest dish ever!
12 ounce bag of cranberries (fresh or frozen)
1 cup water
1 cup sugar (any kind; I like brown sugar), or ½ cup sugar + powdered stevia equivalent to half a cup of sugar (quantity varies according to brand)
Stick of cinnamon (optional)
1. Wash the cranberries and pick out any bad ones (if using fresh).
2. Put all ingredients into a pan, bring to boil, turn down low, and allow to cook without the lid until the sauce has thickened, about 10-15 minutes.
3. Serve warm or cold as desired. Made in bulk, this can easily be canned for future use. Just follow your canner’s instruction book for canning berries.
Chef’s note: Stevia brands vary widely in purity and flavor. My favorite brand is Stevita, Simply Stevia, available from AzureStandard. With that brand, a heaping 1/4 tablespoon subs a half cup of sugar nicely. The NOW brand of stevia will also work, but I think it has a stronger flavor. Stevia in general works best with sour foods–lemonade, cranberry sauce, etc. I tried it once in pumpkin cookies and was very unhappy with the flavor.