I’ve discovered in recent years that I love cranberry sauce – the good kind though. Of course, in my mind “the good kind” means that kind that when you dump it out of the can it doesn’t maintain the form it had in the can. That’s my barometer for good.
I discovered today that you can make your own (way better) cranberry sauce in all of 15 minutes. Total. Start to finish. The key is to make it early – it needs to cool completely to fully thicken, and you don’t want to rush the process Thanksgiving morning. Besides, if you make it early, that’s one thing to tick off on your list.
1 c. water
1 c. sugar
12-oz bag of fresh or frozen cranberries
Combine the water & sugar in a sauce pan over med-high heat. While it heats up throw your cranberries into a colander, wash them, and throw out any mushy ones. Stir your water as you bring it to a boil, and encourage that sugar to dissolve. When you’ve got it to a good boil add your cranberries. Listen as they start to pop – it’s pretty cool. Reduce your heat to medium low and let them cook for about 10 minutes, stirring frequently to keep the ones at the bottom from burning to your pan. Remove it from the heat, and it’ll gel and thicken as it cools.
Don’t forget to lick the spoon… it’ll have you pining for turkey day!