- 10 ounces cranberries (fresh or frozen) (280g)
- ¾ cup water (180ml)
- 1 cup brown sugar (200g)
- 2 ounces whiskey (60ml)
Add all of the ingredients to a small pot and place on a medium high heat.
Heat to a simmer, stirring occasionally to dissolve the sugar.
Once all of the cranberries have popped (about 5 minutes), take the pot off of the heat and allow to cool to thicken up.
- Take care not to overcook the cranberries, you want to take them off of the heat once they are popped. If you overcook them, the sauce can become bitter and too thick.
- I think this has cranberry sauce has the perfect balance of sweetness. Taste it when it’s done and add a little honey, maple syrup or other liquid sweetener if you prefer it sweeter. If you add granulated sugar you can end up with a grainy sauce.
- The sauce will thicken as it cools.
Calories: 139kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 67mg | Fiber: 2g | Sugar: 28g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg