Updated: Dec 2, 2019
While my family has many great holiday food traditions, my favorite will always be my Grandma's Homemade Cranberry Sauce. I look forward to it every year, and this year I want to share it with you! My grandparents lived next to a cranberry marsh, owned by some long-time family friends. Every year at the end of the season, these friends would give my grandma several pounds of fresh cranberries from the marsh, and every year she would make fresh cranberry sauce for Thanksgiving Dinner.
If you think of cranberries as the gelatinous goo that comes out of a can, this recipe will absolutely give you a new perspective on this traditional Thanksgiving side dish! I cannot tell you in words how much better fresh cranberry sauce is than its canned counterpart. I've included a step-by-step look at the recipe below....if you'd rather view a printable version, you can find that right here.
4 cups fresh cranberries (you can use whole, frozen berries as well, but it's much better with fresh)
1 1/2 cups water
1 1/2 cups sugar (more or less to taste)
Step 1: Combine all ingredients in a large saucepan, and bring to a boil
Make sure to stir occasionally, so the sugar dissolves evenly and doesn't burn. If you like a more taste sauce, add less sugar than suggested. If you like a sweeter sauce, add more sugar than suggested.
Step 2: Once boiling, simmer the mix until the most of the berries have popped (approx. 5-7 min)
You can actually hear the berries softly popping...so weird! Here's a look at the berries as they start boiling:
Here's what they look like when most have popped:
Step 3: Remove from heat and transfer to a heat-safe container. Cool in fridge for at least 4 hours before serving.
As the berries cool, the sauce will thicken and then you're ready to serve! I highly recommend topping your turkey slices with it...there's nothing better!