A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake. Pour into a serving dish or jars and cover. The pectin in the cranberries will make the cranberry sauce gel as it cools. I usually use a fork to mix it up which will make it more pliable.
- 1 cup water
- 1 cup white sugar
- 1 (12 ounce) package fresh cranberries (such as Ocean Spray)
- 1/2 teaspoon orange extract
- Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
- Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.
- Up to 2 cups sugar may be used in the recipe if you prefer a sweeter sauce. I use 1 cup because I prefer the tart flavor of the cranberry.
- The longer you boil it, the less chunky it will be. I prefer mine with chunks of cranberries, almost like cherry pie filling, so I boil for a bit less than 10 minutes.