As a child, I did not like cranberry sauce. It looked weird in its jellied can shape, and I just didn’t like the flavor. In contrast, my children love cranberry sauce! Freshly made is much preferred to organic canned , especially considering the BPA risk in tin cans . Here is a basic, simple recipe for cranberry sauce. Remember to make this ahead of time, as it needs to chill for a few hours to thicken.
Over medium heat in a saucepan heat:
Stir occasionally and boil for five minutes. Add:
Return to boil until cranberries pop (about five minutes). Cool and refrigerate for at least three hours.
I just spent a small fortune on organic cranberries, but it is worth it to serve this delicious fresh cranberry sauce at our holiday meals.