I grew up on canned cranberry sauce (smooth, not ‘chunky’) like most of Gen X. It wasn’t until one of my daughters made this very basic recipe as part of a school project that I even thought about the stuff. And I was converted.
- 1 cup (200g) sugar
- 1 cup (250ml) water
- 4 cups (one 12-ounce package) fresh or frozen cranberries
Rinse cranberries
Boil water and sugar until dissolved
Add cranberries and lower to simmer for 10+ minutes and cranberries have burst
Put in a bowl and refrigerate, covered, until ready to serve.