Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 680 g | cranberries |
| 200 g | water |
| 250 g | granulated sugar |
| 6 g | salt |
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Directions
- 1. Combine 680g cranberries, 200g water, 250g granulated sugar, and 6g salt in a small saucepan.
- 2. Set over medium-high heat and bring to a boil.
- 3. Once boiling, stir occasionally and cook 10–15 minutes, until most of the cranberries have burst and the mixture has thickened slightly.
- 4. Remove from heat, allow to cool.
- 5. Then refrigerate until it's time to serve.
I doubled the recipe here from what you saw in the video (2 bags of cranberries instead of 1) to feed a larger crowd. That said, if your family likes a lot of cranberry sauce or you want leftovers, double THIS recipe for an even bigger batch. This is a great recipe to make a day or two before Thanksgiving to save time and space on the stove. Also, I prefer a chunky texture to my cranberry jelly, but if you like yours smooth, press it through a fine-mesh strainer while still warm.