Ron Wilson

Ron Wilson

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Rita's Cranberry Sauce



1 bag fresh cranberries

1 cup sugar

1 cup water


Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat.

Simmer for about 10 minutes, stirring occasionally at first, then constantly once the berries start to burst.

When the berries have burst, and you have a saucy, chutney like consistency, remove from heat. Let cool slightly, about 10 minutes.

For whole berry cranberry sauce, spoon into a serving container and refrigerate for 1 hour. 

Strain to make jellied cranberry sauce

Place a fine mesh sieve over a large bowl. Pour the sauce into the sieve, and press the sauce against the sieve with a wooden spoon or spatula until all of the berry skins are separated from the sauce.

Remember to scrape the bottom of the sieve to get the last bit of sauce into the bowl.

Refrigerate for at least 1 hour.

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