Turkey or chicken is simply not the same without cranberry sauce. I have it in my fridge year round.
In the Fall I purchase a few bags of whole cranberries and freeze them. As I need to make cranberry sauce, I take out a bag and make it … easy-peasy. It’s so simple to make yourself, you won’t believe it and the taste is spectacular!
1 bag of fresh cranberries (12 oz)
sugar substitute equal to 1 cup sugar (I use all natural Just Like Sugar – tabletop)
1 cup water
- Put cranberries in asaucepan on the stove, and pick through to remove soft and/or brown ones.
- Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
- Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together. Cook until the sauce is the consistency you want, about 5 to 10 minutes.
- You can add a dash of orange or lemon zest.
- You can add 1-2 tablespoons brandy for some Holiday flair.
- You can add a dash or orange or lemon zest AND some brandy…:)
TIP #1: The cranberry sauce will keep in the refrigerator for up to one week. I usually make a batch, divide it up into small containers and freeze for up to 6 months. This way we always have fresh cranberry sauce to enjoy with our poultry!
TIP #2: Fresh cranberries are available for a short time each year in the supermarkets. When they become available I buy a few bags (4-6) of and freeze them. Cranberries freeze beautifully. When you want some fresh cranberry sauce just pop a bag out of the freezer and prepare the recipe!