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Cranberry Sauce
Delicious with your Thanksgiving turkey or chicken!

3/4 cup water
1 cup sugar
1/4 teaspoon salt
1 12 ounce bag cranberries

Bring water, sugar and salt to a boil, stirring to dissolve sugar. Stir in cranberries, return to boil. Reduce heat to medium, simmer until saucy, slightly thickened, and about 2/3 of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature and serve. Store covered in refrigerator up to 7 days. Also freezes well.