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Classic cranberry sauce

Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavour with a zing of acid, it’s an all-star side that’s so simple to throw together.



  • 1 bag (340 g, about 3 cups) fresh or frozen and defrosted cranberries
  • 1 cup (200 g) granulated sugar
  • 1 cup (250 ml) water
  • 1/2 teaspoon kosher salt


  1. In a medium saucepan, stir together the cranberries, sugar, water and salt. Bring to a low boil over medium heat. Boil for 10 to 15 minutes or until the berries begin to pop and the mixture gets thick and jammy. 
  2. Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.
  3. Remove the cranberry sauce from the heat and allow it to cool to room temperature before transferring to a resealable container and storing it in the fridge for up to two weeks or in the freezer for up to three months. Serve and enjoy!

For a Savoury Cranberry Sauce

  1. Add one tablespoon grainy Dijon mustard, two teaspoons balsamic vinegar, a sprig of sage and some freshly ground pepper to the cranberry and sugar mixture and cook according to the original recipe. 
  2. Remove the sprig of sage before placing it in the fridge to chill.

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