An old Cook’s Illustrated recipe that keeps on working for our family. There are so many more creative cranberry sauce recipes out there, with orange or horseradish or whatnot, but this is the one we like. Not just for Thanksgiving! My kids love it stirred into steel cut oats or spread on pancakes.
INGREDIENTS
3/4
cup water
1
c granulated sugar (evaporated cane sugar, whatever you like)
1/4
teaspoon table salt
1
(12 oz) bag cranberries, picked through
DIRECTIONS
- Combine water, sugar and salt in a medium saucepan over high heat until it comes to a boil, stirring a few times along the way
- Stir in the cranberries and bring back to a boil
- Reduce heat to medium and let simmer until about 2/3 of the berries have popped open and the sauce is thick enough to coat a spoon—use your eyes and nose here; when it looks right it is. This will take about 5 minutes or so
- Remove from heat and pour into a non reactive bowl. Let sit at least 30 minutes at room temperature to thicken fully then serve or refrigerate or freeze
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