Every fall, I look forward to cranberries. I get way too excited for a grown-ass adult when I see the first bags show up at my local grocery store. Though I adore cranberries in oatmeal, cooked into breads, or even savory dishes, I have a weakness for cranberry sauce. I eat in on practically everything, from yogurt to hot cereal to freaking salad. This is my go-to recipe, which appeared on the blog many years ago but has since been updated a little. I love it extra-tart because I am an extremist that way, but feel free to up the sweet factor with a little extra maple syrup or honey.
- 2 c cranberries, rinsed
- 1 c water
- 1/4 c maple syrup or honey
- Place ingredients in a sauce pot. Bring to a boil and lower heat.
- Simmer on low, stirring occasionally, until liquid is dissolved and cranberries are soft, about 35-45 minutes.
- Take off heat and serve or allow to cool before pouring into a storage container.
Serve warm or cold.
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