Small-Batch Cranberry Sauce in a Few Minutes

Heidi Hoerman

By
@heidicookssupper

Fresh cranberries seem to be in the stores only around the holidays. Happily, they keep "forever" right in their bag in the freezer. I've used them up to three years old with no ill-effects or flavor problems.

Fresh cranberry juice is very easy to make in small batches and makes a wonderful condiment year rounds. You can change the flavor easily by choosing different sugars, liquids, and seasonings.

Just simmer all the ingredients together and a delicious fresh cranberry sauce is yours any time of year. Just remember to throw a couple bags in the freezer this winter!


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Rating:

Comments:

Serves:

Yield: about 1 cup

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 c
cranberries, fresh or frozen
1/3 c
sugar or honey (any type)
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flavorings (see suggestions below)
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pinch of salt
1/3 c
liquid (see suggestions below)

SUGGESTED FLAVORINGS (MAY USE COMBINATIONS LIKE CINNAMON AND GINGER)

1/2 tsp
ground cinnamon
1 Tbsp
fresh ginger, grated
1 tsp
lemon or orange zest, grated
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combination of chili peppers, onion, cumin, etc. for salsa

SUGGESTED LIQUIDS

1/3 c
water, orange juice, apple cider, or other fruit juice
1/3 c
sweet or dry wine, sherry or port (may replace some with water)

PROVEN COMBOS

brown sugar, apple cider, 1/2 tsp. cinnamon, 1 tbl. grated ginger
white sugar, lemon juice, 1/2 tsp. cumin, 1 tbl. horseradish

Directions Step-By-Step

1
In a non-reactive saucepan over medium heat, bring all ingredients to a boil. Simmer, stirring frequently, until berries burst, 3 to 5 minutes. Do not scorch. Mash with spoon or fork until desired consistency.
2
Remove from heat. Serve warm or cool. Store in glass or plastic, covered, in refrigerator.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy