Thanksgiving Recipe: Homemade Cranberry Sauce
In the spirit of Thanksgiving – and great good, over the next few weeks I’ll be posting some of my favorite recipes for my family’s traditional turkey feast. The best thing is, there’s time to watch the sales and use your freezer to save both time and money.
First up is the cranberry sauce. I’ve tried many recipes – twists on the standards – and have found that the simplest recipe actually tastes superb. The basic recipe is:
12-oz of whole cranberries
Simply stir the sugar into the water and bring to a boil. Add the cranberries and, while stirring, return to a full boil then reduce the heat to simmer for about 10 minutes.
For whole cranberry sauce, you needn’t do anything else. Just cover the pot and let it cool to room temperature before refrigerating. For jellied sauce, pour the contents of the pot into a mesh strainer (with a big bowl beneath!) and use the back of a wooden spoon to mash the cranberries until all the pulp is gone. A third method requires minimal effort, and adds some texture – just pour the contents into a blender or food processor for a few minutes until smooth.
And, of course, you can still add anything else you want – like tangerine slices or apple bits.
TIPS: Cranberries in the bag can be frozen for several months, so feel free to buy them as soon as the price is right. Make the sauce a full day in advance to save time and allow proper cooling.
Are you a fan of the homemade goodness? Have a variation to share? Chime in below.