I serve homemade cranberry sauce often, because it's such a snap to make. It's great with turkey meatballs or pan-roasted turkey breast. And of course it's excellent for the big day in November.
Because cranberries have so much natural pectin, they will "jam up" on your stovetop with very little effort. This is a dish that will cook itself while you make dinner. And if you've been thinking about learning to make jam, this might well serve as a gateway drug. Cranberry sauce works every single time.
Note: I add very little sugar, because I like it that way. If you like a sweeter sauce, double the sugar.
Homemade Cranberry Sauce
1 12 ounce package fresh or frozen cranberries
1/4 cup sugar
Wash the berries and pick out any stems or shriveled fruit.
Put the berries in a small saucepan, with a splash of water (to 1/4 inch depth at the bottom) and pour in the sugar. Turn on the heat and stir.
Simmer on low to low/medium for twenty minutes or so. (You will hear the berries popping.) Stir occasionally. The fruit will become bright red, and then darken to a rich maroon. It's done! Cool and serve.