Classic Chunky Cranberry Sauce

Name: Classic Chunky Cranberry Sauce
Total time: 15 min
Ingredients: 12 ounces (3 ½ cups) fresh or frozen cranberries; 1/2 cup water; 1/2 cup granulated sugar, more or less to taste; 1 tablespoon lemon juice; 2 pieces lemon peel

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Total: 15 minutes

Servings: 8

Author : Lindsay Landis

cranberry thanksgiving

Ingredients

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12 ounces (3 ½ cups) fresh or frozen cranberries1/2 cup water1/2 cup granulated sugar, more or less to taste1 tablespoon lemon juice2 pieces lemon peel

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Instructions

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Step 1

In a saucepan set over medium heat, combine cranberries, water, sugar, lemon juice and lemon peel.

Step 2

Bring to a boil, then reduce heat and gently simmer, stirring occasionally, for 10 to 15 minutes, mashing berries with the back of your spatula or a potato masher for a smoother texture. Sauce is done when cranberries are very soft and sauce is nice and thick; it will drip off a spatula in thick, wide drops. Remove from heat; discard lemon peel.

Step 3

At this point the sauce can transferred to washed and sterilized jars, and water-bath processed if desired. Otherwise, keep refrigerated for up to 2 weeks or frozen for up to 6 months.