Submitted by Kylie Hunt, Noel, Mo.
• 2/3 C granulated sugar
• 1/3 C brown sugar, tightly packed
• 1/3 C water
• 12 ounces whole cranberries, rinsed and thoroughly checked (remove any bad/bruised cranberries)
Combine sugars and water in a medium-sized saucepan over medium heat. Stir until sugars are dissolved and bring to a boil. Add cranberries and return to a boil. Reduce heat to a simmer and continue to cook cranberries 10 to 15 minutes (stirring occasionally to make sure it does not stick) or until most of the berries have burst and the mixture has slightly reduced. Transfer the cranberry sauce mixture to a glass bowl and allow it to rest for at least 30 minutes at room temperature. Cover the glass bowl and refrigerate the cranberry sauce a minimum of two hours before serving, it also can be made the day before and chilled overnight. I only started making Homemade Cranberry Sauce last year, but it was already a big hit with our family – so I definitely plan to continue making it for years to come. The brown sugar brings out extra layers of flavor you do not get if you only use plain granulated sugar.
