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?
Yield: 1.25 cups
|7 ounces||cranberries, fresh or frozen|
|1/2 cup||honey||or other sweetener|
- 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.