Submitted by editor
The wow factor of unveiling homemade cranberry sauce at festive meals is matched only by how incredibly fast and easy it is. Try it and see for yourself.
Note that refrigerated cranberry sauce will keep for about a week.
2 cups
2 cups (500 mL) cranberries
1 cup (250 mL) honey
1 cup (250 mL) water
Dollop of maple syrup (optional)
1. Combine honey and water in saucepan and bring to a boil.
2. Add cranberries, return mixture to a boil, then reduce to a simmer. Allow to simmer for 12 minutes.
3. Remove from heat and allow to cool. Note that mixture will thicken considerably as it cools.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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