Fresh or frozen cranberries will do the trick for Betty’s Classic Cranberry Sauce—plus, it only requires three ingredients and a little bit of prep time to master!
What you’ll need:
1. If you’re using frozen cranberries, let them thaw. Once they’ve thawed—or if you’re using fresh cranberries—rinse them. Pick off any stems and discard blemished berries.
4. Boil for 5 minutes, stirring occasionally, until the cranberries begin to pop. Cover and refrigerate about 3 hours or until chilled.