Dear Cook, for years I made my mother’s cranberry relish for Thanksgiving. It was hardly ever touched by anyone other than my husband. So this holiday season I made a new recipe of sweet cranberry sauce. It too was hardly touched, but I found that both Ron and I enjoyed a tablespoonful with our evening meals. Then, I discovered that it was the perfect spread to add to a chicken or turkey sandwich. It takes just minutes to make and provides a colorful side for most any meal.
The recipe is a combination of two that I came across. If you prefer a more tart taste add 4 ounces of fresh cranberries.
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| Sweet Cranberry Sauce | Print |
- 8 ounces fresh cranberries (For a tart taste add 4 ounces of cranberries. )
- 1 cup white sugar
- ½ cup water
- Wash berries in cold water. Sort out soft ones.
- In two-quart sauce pan combine cranberries, water, and sugar.
- Stir until sugar is dissolved.
- Cover and cook over medium heat until mixture boils and berries begin to pop.
- Pulse in a food processor leaving some chunks.
- Cool before serving.
- Refrigerate.
