While canned cranberry sauce has a scant number of whole berries, this sauce is packed with them!

Put the remaining cranberries, sugar, and water in a 2-quart pan.

Cover the pan and bring the cranberries to a boil over medium heat.  Reduce the heat and cook for 10 minutes until the cranberries burst.

Stir in the reserved cranberries.

Cover the pan again and let it cool. The residual heat of the sauce will soften the added whole berries without bursting them.


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