Because you really don’t need anything more than cranberries, water and some sweetener to have perfect pucker-up cranberry sauce! For those who don’t desire a big orange peel or cinnamon in their cranberry sauce. This is designed to go along with my Thanksgiving In An Hour menu, but if you’re not doing that then ignore the freezer directions and just let sauce cool in the fridge.
1 12 oz bag fresh cranberries
3/4 cup water
1/3 cup agave syrup
Place cranberries in a sauce pan with water and cover. Bring to a boil. Turn the heat off completely. Mix in agave and let sit for about 5 minutes. Cranberries should be broken down and saucy.
Transfer to a bowl and place in freezer. Stir every few minutes to get it to cool faster. Serve when cooled.