Another Thanksgiving classic, this cranberry sauce keeps for a week. It's great with chicken and pork, too -- so don't save it only for the last Thursday of November!
cost per recipe: $1.57
The price is determined by the national average.
ounces fresh cranberries
Heat the sugar and water in a 4-quart saucepan over medium-high heat to a boil. Cook and stir until the sugar is dissolved.
Stir the cranberries in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened. Remove the saucepan from the heat. Let the sauce cool completely in the saucepan. Cover and refrigerate for up to 1 week.