Whole Berry Cranberry Sauce

My mom always made this at Thanksgiving and Christmas growing up and I can't eat any other kind(well I can, but I choose not to) ;) I love this warm, so I make it about 20 minutes before eating, but it can be made ahead and eaten cold or reheated. It is also so good the day after the big feast with some leftover turkey on a roll.

1 lb fresh cranberries
1 cup water
1 cup sugar

Combine all ingredients in a medium saucepan.Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop, stirring ocassionally. Remove from heat and let cool. Refrigerate until cold, or serve warm.

1 comment:

  1. YUM! I have always gone the lazy canned route. I am definitely doing these this year!