Quick Cranberry Sauce

Why buy a can when it's so easy to use fresh cranberries?

  • Prep:
  • Total Time:
  • Servings: 8
Quick Cranberry Sauce

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • 1 bag (12 ounces) frozen cranberries
  • 1 jar (12 ounces) red-currant jelly


  1. In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.

  2. Transfer to a serving dish, and let cool.

Cook's Notes

Refrigerate, covered, until ready to serve, up to 3 days.


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