Cranberry Sauce
10m prep 10m cook 20m ready
A classic cranberry sauce made from fresh cranberries, sugar, and lemon juice. Can be served as a chunky puree or set into a jellied mold.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 cups cranberries (1 pound)
- 2 cups water
- 2 cups sugar
- 1½ tablespoons lemon juice
Let's Cook
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Step 1.
Wash and pick over: 4 cups cranberries (1 pound)
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Step 2.
Place in a saucepan and add: 2 cups water
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Step 3.
Bring to a boil over medium-high heat, cover, reduce the heat, and simmer until the skins burst, 3 to 4 minutes. Put the berries through a food mill, or puree in a blender or food processor. Transfer the puree to a saucepan and stir in: 2 cups sugar; 1½ tablespoons lemon juice
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Step 4.
Bring to a rolling boil and immediately remove from the heat.
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Step 5.
JELLIED CRANBERRY SAUCE
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Step 6.
Proceed as for I and boil the sauce for an additional 5 minutes. Skim any scum or foam from the surface of the sauce and strain through a medium-mesh sieve into a 4-cup mold coated with cooking spray. Cover and refrigerate until firmly set, at least 4 hours or overnight. To unmold, submerge the bottom of the mold in warm water just long enough to encourage the sauce to release. Invert onto a serving plate.
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