This recipe starts with the instructions on a package of fresh cranberries. But then we add a few ingredients to kick it up a notch.
Fresh cranberries may be stored in the refrigerator for 4 weeks or frozen for 4 years. Do not thaw frozen cranberries before cooking. You may keep the cooked cranberry sauce in the refrigerator for up to 2 weeks.
For large crowds, like a Thanksgiving dinner, simply double or triple the recipe.