Ingredients
Scale
- 1 cup granulated sugar
- 1 cup water
- 12 ounces fresh cranberries, or frozen
- Pinch of salt
- Pinch of ground cinnamon
- 1/4 teaspoon vanilla extract
Instructions
- Place the water and sugar in a medium pot over medium high heat. Bring to a boil, stirring to help the sugar dissolve.
- For a traditional cranberry sauce, add all of the cranberries to the pot and boil for 1 minute. Reduce the heat to medium low and simmer for about 10 minutes, until the berries have burst and the sauce has thickened slightly.
- For a whole berry cranberry sauce, add about three quarters of the cranberries to the pot and boil for 1 minute. Reduce the heat and simmer for about 10 minutes until those berries have burst, then stir in the remaining cranberries.
- Add the salt, cinnamon, and vanilla extract to the pot. Cook for 1 minute, stirring to combine.
- Remove the sauce from the heat and let it cool to room temperature. Transfer to a container and refrigerate until ready to serve.
Notes
Cranberries: Fresh or frozen berries both work, but fresh cranberries give the best texture.
Sorting: Rinse and remove any soft or discolored berries before cooking.
Texture: The sauce will thicken as it cools, so do not worry if it looks thin when hot.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 22g
- Sodium: 22mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg