One berry to rule them all!

I love cranberries. Almost unnaturally, but that’s beside the point.

I grew up in a household which served cranberry sauce from a can. As a child I was usually in charge of mashing the cylinder down with a spoon to make it look more natural (whaddayamean cranberries aren’t can shaped!?). It wasn’t until this year when I experimented with canning jam did I discover you could make your own cranberry sauce!
Wonderful, glorious cranberry sauce…
I took one bite of this stuff and was shocked to my very core. This is cranberry sauce? NO WAY.

Yes way.

Promise me you’ll make this at least once, ditch the can, and profess your love for me and all things cranberry.
Do it. Do it now.

Cranberry Sauce:
1/2 cup white sugar
1/2 cup water
2 cups frozen cranberries
1 tsp. pulp-free orange juice (optional)
In a medium sauce pan, bring water and sugar to a boil.
Add cranberries and return the entire mixture to a boil again.
Reduce to low heat and monitor for 5 minutes.
This is where you’d stir in your orange juice, or desired citrus.
Like so.
Let it meld for another 5 minutes on low, and go make yourself a cocktail.
Like so.
Once most of your cranberries have burst, pour the sauce into your favorite ramekin, cover with plastic wrap, and let cool in the fridge.
If you don’t like your cranberry sauce chilly, be sure to remove it from the fridge about 30 minutes before serving.
And feel free to experiment with this! If you like your sauce more tangy, increase the cranberry-to-sugar ratio. Sweeter? Increase the sugar. Sans, more, or different citrus? Well… you know what to do :)



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