My Grandma’s Cranberry Sauce is the only cranberry sauce that I have found that I like. This is the original recipe with the exception of the sugar amount. Grandma used 3 cups!
With more natural pectin (it’s in the apples), this jells faster than plain jellied cranberry sauce. The apples also add sweetness, so it takes less sugar.
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Grandma’s Cranberry Sauce
2 medium apples (I use granny smith)
1 12 oz. Bag cranberries, washed and picked over
1 cup water
2 cups sugar
Cut up 2 medium apples with peeling. Put in kettle with cranberries and water. Boil until skins pop.
Push cranberrie/apple mixture through a fine sieve into a bowl to capture the skins of cranberries and apples.
Add sugar to bowl and then put back to boil. Cook for 5 minutes. Pour into bowl.
Let Cool before putting saran wrap on and putting in fridge.
Recipe based on one by SweetsLady
Photo by MsSally