Did you know that frozen cranberries make delicious Classic Cranberry Sauce; and you can make it all year round. You don’t even have to defrost the berries! I admit I grew up eating canned jellied cranberry sauce. That being said, homemade cranberry sauce is so much better. I love to hear the cranberries pop in the water as their way of letting you know they’re done. The beautiful ruby color of fresh cranberries invites you to dig in and enjoy. I like to drain crushed pineapple and add it to the sauce. You can add any diced fruit you like. I use apples a lot all year; but in the Summer, you can ad diced plums, peaches, nectarines or apricots.
Don’t think Classic Cranberry Sauce is just for turkey. I use it in making Turkey burgers and I put it on hot dogs instead of sauerkraut.
Spoiler alert: You can even make this Classic Cranberry Sauce with canned whole cranberry sauce. Choose a brand that has the least or no sugar added. Interesting fact: the 16 ounce cans are now 14 ounces. It won’t make any difference in the recipe; but you will have a little less sauce than you might imagine.
Prep time: 5 minutes
Note: Try my Cranberry Pomegranate Orange Sauce for a more complex cranberry sauce.
Classic Cranberry Sauce
By Published: October 25, 2020
Yield:
- 4 1/2 cups (8 Servings)
Ingredients
- 32 ounces frozen cranberries
- 1 2/3 cups sugar
- 1 1/3 cups water
- 14 ounces canned crushed pineapple drained
- 2 medium apples peeled,cored and chopped
Equipment
- 3 quart saucepan
- wooden spoon
Directions
- Open the bags of frozen cranberries and pour them into the saucepan. Add sugar and water. Bring to a boil and stir until you begin to hear the berries pop. This can take about 15 minutes. Let mixture cool. Add drained pineapple and chopped apples. Place in fridge and chill about 2 hours or overnight..
