I never realized how easy cranberry sauce was to make. I grew up eating the jiggly gelatin stuff out of the can! Below is a base recipe. Feel free to add more honey or raisins or nuts ~ whatever you prefer!
- Add first 4 ingredients to a medium saucepan and cook over high heat until cranberries start popping. Add spices. Reduce to a simmer for approximately 10 minutes stirring and smashing the cranberries with the back of your spoon. Remove from heat to thicken.
- This recipe yields approximately 2 cups of a chunky sauce. If you like a runnier consistency, add water (a tablespoon at a time).