Whether or not cranberry sauce should be jellied or whole berry is a subject of debate in our family. Most of the kids like the jellied sauce; most of the adults like the whole berry. It doesn’t seem to be negotiable either. If I make the whole berry sauce, then the kids won’t eat it. If I make the jellied, the adults always comment about liking the whole berry more.
Some cooks add oranges and other fruits to their cranberry sauce, but I like the tartness of the soft berry buried within its jellied exterior. It compliments the savory stuffing, potatoes, and gravy.
- 2 cups sugar
- 2 cups water
- 24-ounces fresh cranberries (about 3 cups)
- Bring water and sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat, and boil for about 10-15 minutes. Stir occasionally; cranberries will make popping sounds during cooking. Sauce will thicken as it cooks.
- Remove from heat and pour into a bowl or mold. Cool completely at room temperature. Refrigerate for several hour or overnight. Serve chilled.