Grocery List:

• 12 – oz fresh cranberries
• 1 – cup water
• 1 – cup granulated sugar
• 1 – tsp cinnamon
• 1 – dash of salt

Recipe:

1. Wash and inspect the fresh cranberries and remove any odd looking ones.
2. Combine the water and sugar in a pot and stir until the sugar disolves.
3. Add in the fresh cranberries and bring to a boil. Cover, then reduce heat and allow them to simmer for about 10 minutes. The cranberries will become soft and burst open, you will also notice the color darken.
4. Transfer to an airtight container and allow the sauce to set in the fridge.

Notes:

• Cranberries are naturally high in Pectin so there are no gelatins needed for this to thicken up.
• Try adding orange zest for a brighter flavor
• This recipe does great when it has a few days in the fridge for the flavors to meld. I aim to make this 3-4 days before serving.
• Leftovers keep well in the fridge for up-to a week.