It’s not too late! You found this post and there’s still time.
Cranberry Sauce only has 3 ingredients: cranberries, liquid and sugar. The magic texture is accomplished by heat and, yes, time so please try to make it at least one hour before serving.
Couldn’t Be Easier Cranberry Sauce
- Rinse and pick over 1 bag of cranberries (12 oz) You are looking for stems, leaves and anything obviously moldy. Everybody else goes right into…
- A heavy saucepan with 1C water and 1C sugar
- Bring to a boil, stirring occasionally (you will hear the cranberries audibly popping)
- Reduce to a simmer. Simmer for 10-15 minutes
- Remove from heat. Allow to cool to room temperature. DO NOT refrigerate, until fully cool.
Want something sexier? Do (one or more of) these things:
- Instead of water use a delicious potable: red or white wine, apple cider, hard cider, beer (never used this, but it would work), orange juice, grape juice, cranberry juice(!) (cruel right?) etc.
- Add to the cooking fluid one or two Tablespoons of a favorite spirit (rum, calvados, grand marnier, etc.) or lemon juice or apple cider vinegar.
- When it reaches a boil, add cinnamon stick, citrus peel, nutmeg, clove, allspice (I like to use whole. I would use a small cinnamon stick, a few big pieces of peel, no more than half a whole nutmeg, allspice berries and cloves in low single digits. For ground spices keep to 1/4 and 1/8 tsp amounts, except for cinnamon you can go 1/2 to 1 tsp). You may remove whole spices when you turn off the heat or when the sauce has cooled.
- Stir in nut meats, candied citrus while cooling.
If you’re like me and could eat this stuff by the bowlful, make a huge recipe and squirrel some away. It’s always better the second day and cranberries are loaded with vitamin C and other helpful molecules. Enjoy in good health. Happy Thanksgiving.