Traditional cranberry sauce is a staple in our house and gets served with almost everything. It also gets used as an ingredient in a lot of other recipes, so we always make sure we have lots on hand!
3 cups (1 – 12 ounce package) fresh or frozen Johnston’s Cranberries
1 cup sugar
1 cup water
Wash cranberries. In a saucepan, mix sugar and water. Bring to a boil and boil for 5 minutes. Add cranberries, return to boil, boil gently until their skins pop (about 5 min.). Remove from heat, refrigerate. Makes about 2 1/2 cups.
Variations: For a thicker sauce, decrease water by one third. For a more tart sauce, decrease sugar by one third. Apples, raisins, lemon or orange peel can be added before cooking. Spices such as cinnamon, cloves or ginger can also be included. Or make a zippier sauce by adding horseradish!