My favorite part of Thanksgiving dinner is always the cranberry sauce!
Unfortunately this canned, holiday staple frequently has high fructose corn syrup as an ingredient to sweeten up those tart berries. It’s easy to steer clear of this ingredient and make your own sauce, but the result is typically a watery-textured product rather than the gelatinized smooth jelly that I love.
So one Thanksgiving I decided to make my own recipe as thick as the canned version. It was a surprisingly simple task and easy to double up for larger occasions. If you want more sauce just add more berries, sugar, and water in portions of 1:1:1.
Cranberry Sauce a la “Can”
1pkg cranberries (typically 12oz)
1c water (+ a few Tbsps for a slurry)
Cornstarch (for thickening)
-can replace with potato starch or tapioca flour.
- Wash and sort cranberries, removing soft/brown berries.
- Boil 1c water and sugar. Add cranberries.
- Boil until cranberries pop (approx. 10min)
- In small dish mix starch with water into a slurry and add to sauce.
-start with 1Tbsp:1Tbsp and mix more as needed
- Continue boiling and adding slurry until desired thickness.
- Pour into serving dish, (for smooth sauce strain with fine sieve).
- Chill in refrigerator (1-2hrs) and serve.
Image from Freeimages.com/KeiraBishop