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"Wild" Cranberry Sauce
This simple cranberry sauce recipe inspired a project. A project whose goal is to document, preserve and celebrate family recipes.
Servings: 8 servings
- 2 pound fresh cranberries
- 1 cup sugar, for tart sauce add more if you have a sweet tooth
- heavy cream for serving
In a large sauce pan or Dutch oven add cranberries and sugar. Heat over medium heat until berries start to pop and release their juices.
Reduce heat to medium low and simmer for 15 minutes. You will want to stir this occasionally to make sure that the bottom doesn't scorch.
Remove from heat and mash through a potato ricer or, if you are lucky enough to have your grandmother's Wear-Ever sieve, use it.
Serve with heavy cream drizzled over the top. If you can find farm fresh cream, that is the best.
Serving: 4ounces | Calories: 148kcal | Carbohydrates: 38g | Sodium: 2mg | Potassium: 96mg | Fiber: 5g | Sugar: 29g | Vitamin A: 70IU | Vitamin C: 15.1mg | Calcium: 9mg | Iron: 0.3mg