I had some cranberries on hand, and I wanted to make Cranberry Brie Biscuits. However, I kept procrastinating making the cranberry sauce since I thought it'd be a long, arduous process of cooking the cranberries down for hours on end (kinda like caramelized onions). Not my type of cooking. So I kept procrastinating - until I had to make something for breakfast. We didn't have too much in the way of groceries, but we had cranberries. I planned for a long stay in the kitchen, but this cranberry sauce surprised me - a total of 15 minutes! Much better than the hours I thought it'd take. You literally just boil the cranberries 'til they pop, add some sweetener, and you're finished! You'll have a sauce far tastier than any of that canned stuff too! Quite tasty by itself, and perfect in Cranberry Brie Biscuits. Who says cranberry sauce is only for Thanksgiving?
Do you prefer a chunkier or smoother cranberry sauce?
Cranberry Sauce
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 1.25 cups
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 7 ounces | cranberries, fresh or frozen | ||||
| 1/2 cup | honey | or other sweetener | |||
| 3/4 cup | water |
Methods:
- Gather all materials.
- Dump all materials into a pot.
- Bring to a boil and stir.
- Continue cooking until desired thickness reached. You can also mash the cranberries a bit depending on how "chunky" you want your sauce.
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