Sort ingredients
denise70460
QR Code
Listen
Pdf
Place cranberries, sugar and water in a saucepan over medium low heat
Stir every few minutes until berries have popped and the sauce has thickened. Test by coating the back of a spoon with the sauce. Run your finger through the sauce on the spoon. If the sauce stays separated, it is done.
Place sauce in a fine meshed sieve over a bowl. Mash the berries and the sauce so it gets pushed through the sieve. You will have about ½ cup of seeds and skin left.
Pour strained sauce into a jelly glass. Cover and refrigerate for at least 2 hours or until fully cooled.
Remove from refrigerator and slide a butter knife around the inside of the jar. Slowly let cranberry sauce slip from the jar. If the sauce is resistant and doesn't want to slide out, dip the bottom of the jar in hot tap water for 30 seconds and try again.