Once you make your own cranberry sauce for the holiday table, you'll never go back to the canned version again. It's so easy to prepare and also works great as a sandwich topping or alongside pork chops. You can add 1/2 cup of chopped pecans for extra added sweetness and crunch, if you like.
PREP TIME
5 minutes
COOK TIME
5 minutes
Ingredients
1 12oz package fresh or unthawed frozen cranberries
2 cups yellow or sweet onion, finely chopped
1 12oz jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)
Directions
Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.