Since childhood, I have been obsessed with that canned, jelly like, cranberry sauce. It is my favorite part of Thanksgiving and has been for many years. But since realizing that that stuff is processed and full of sugar, hence why I loved it as a kid, I have been making my own, fresh cranberry sauce.
The thing about cranberries, however, is that they are very tart, and require a lot of sugar to be tasty, and there is no way around this. I tried adding in the least possible amount of sugar and then slowly increasing, and I ended up using a half cup of sugar, and a sweet apple to get this stuff sweet enough. But hey, Thanksgiving isn’t right without this sweet stuff, so let them eat sugar!
Cranberry sauce is very very easy to make, and tastes so much better than the store bought stuff. All you need are a few simple ingredients, and you have yourself some warm, delicious cranberry sauce! This recipe is also highly modifiable, as you could easily put your own twist on this dish by adding in different fruits and spices. I used a sweet apple so I could minimize the cane sugar that I put into this sauce.
And here’s a little fun fact that I recently learned about cranberries: cranberries are one of Canada’s largest produce exports, so it only makes sense that I am writing this recipe next to my sleeping friend in Ottawa.
What is your favorite addition to a classic cranberry sauce?
- 3 cups Fresh Cranberries
- 1 sweet Apple
- ½ cup Cane Sugar
- ¼ cup Water
- Splash of Lemon or other Citrus Juice (optional)
- Peel and chop a small sweet apple.
- Place the cranberries, lemon juice (if using), water, apple, and sugar in a pot.
- Bring this mixture to a boil, and reduce to a low simmer.
- Simmer for about 20-30 minutes, until a thick sauce forms.