Traditional Cranberry Sauce
If cranberry sauce generally tastes too sweet to you, know that the sugar is what helps it gel. So go ahead and use less sugar if you want, but expect the sauce to be runnier. (A better solution for you might be to make Cranberry Relish with Orange and Ginger). If you want a very firm sauce, make the variation.
4 cups (about 1 pound) fresh cranberries, picked over and rinsed, or frozen cranberries
1 1/2 cups sugar
1. Combine the cranberries and sugar with 2 cups water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries are broken, 10 to 15 minutes.
2. Transfer to a bowl; cool, then chill until ready to serve. The sauce can be refrigerated, covered, for up to a week.
Firm Cranberry Sauce or Cranberry Jelly. Increase the sugar to 2 cups. For sauce, proceed as directed. For jelly, cook for 5 minutes longer, stirring frequently. Pass through a strainer into a mold, bowl, or jelly jars and cool, then chill until firm. Slice to serve.