Canadian Thanksgiving is just around the corner (the second Monday in October), so our thoughts turn to roast turkey or chicken.
What would roast turkey or chicken be without Cranberry Sauce? This simple recipe is made in less than 15 minutes.
Cranberries were known originally as craneberry by early European settlers, who thought the flowers resembled a crane’s head. Like blueberries, cranberries are a native North American plant species. Native Canadians used cranberries in a variety of foods, in wound medicine and dye.
Cranberry Sauce
Print recipe| Serves | Makes about 1 cup |
| Inspiration | Ocean Spray Cranberries |
Ingredients
- 1/2 cup water
- 1/2 cup white sugar
- 1 1/2 Cups fresh or frozen whole cranberries
Directions
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Mix water and sugar in a medium saucepan. Bring to a boil; stir to dissolve sugar.  | |
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Wash and rinse the cranberries before using. Add the cranberries to the water/sugar mixture. Return to a boil. The cranberries will begin to pop (the skins bursting)  | |
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Reduce heat; boil gently for about 10 minutes, stirring occasionally.  | |
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In the last few minutes, the cranberries will be "jam" like.  | |
| Cool completely at room temperature and refrigerate. This recipe uses 1/2 of the normal size bag of cranberries. Put a tie tag around the remaining berries in the bag and freeze to use another day. | |