How to make both whole berry AND jellied homemade cranberry sauce at home! This classic holiday favorite is so much easier than you think, and so much better than canned store bought!
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 refigerate for 1 hour.
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. Eat the cranberry skins, or reserve for another use!
Pour into your desired serving container and refrigerate for at least 1 hour.