Homemade cranberry sauce tastes so much better than canned cranberry sauce. Plus it is much cheaper. When cranberries go on sale I buy up at least 12 bags of them. We make a yummy dish with cranberries at least once a month.
Most bags of cranberries have a recipe on the back, but I find the usual offering too sweet for my tastes. I adjusted the amount of sugar down to a more reasonable amount.
Like I said, I buy at least 12 bags of cranberries when they are on sale. I make all the cranberry sauce in one evening and freeze each batch into 2 cup portions.
- 1 12 ounce bag of cranberries
- 1/2 cup sugar
- 1 cup water
- Place cranberries in a strainer and wash thoroughly
- In a medium sized pot, bring water and sugar to a boil over medium-high heat
- Stirring to dissolve sugar
- Add cranberries and return to a boil
- Reduce heat to low-medium
- Simmer for 10 minutes or until cranberries burst
- Remove from heat
- Cool completely to room temperature and then refrigerate
- Pour two or more batches of cranberry sauce into a large bowl
- Carefully measure out 2 cups of cranberry sauce and place into a quart sized freezer safe bag
- Squeeze out all the air and zip close
- Lay flat on counter
- Stack all bags in a labeled gallon sized freezer bag
- I freeze mine for up to a year with no problems but I do not know the actual freezer time limit on them
If you want a more smooth cranberry sauce, you can blend it in a blender or food processor until it reaches your desired consistency.
Homemade Cranberry Sauce is quick, easy, healthier, and tastier than canned sauce. It is also freezer friendly. This version balances the tartness of cranberries with the sweetness of sugar without using too much sugar. Share your thoughts on this recipe in the comment section below.
Have a blessed day!
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