from Decking the Halls
Cranberries have been a sauce to accompany the traditional bird at both Thanksgiving and Christmas in Western cultures for some centuries, and I wouldn’t have it any other way. Making cranberry sauce is quick, and it keeps well in the fridge from the Thanksgiving supper to that of the Christmas celebration. Leftover cranberry sauce also lends itself beautifully to baking, coffee cake being a particular favourite of mine.
Ingredients
4 cups (950 g) fresh cranberries
1 cup (250 mL) water – enough to just barely cover the berries
1 cup (250 mL) sugar
Directions
Put the cranberries, water and sugar in a saucepan. Bring the liquid to a low simmer and cook until the cranberries pop and can be mushed. Keep simmering until liquid is reduced. This takes about 15 minutes.
Take off the stove and allow to cool and thicken.
Have fun experimenting, I do!
Variations
I often use less sugar as I like the sauce tart. You can also substitute honey and I sometimes add in a bit of maple syrup for fun.
Add in peeled and diced mandarin oranges or exchange some of the liquid for orange juice.
Add a dollop of orange liquor for an extra zing.
Nada’s Tips & Tricks: This is a great basic recipe that you can play with, until you land on a flavour profile you prefer. I like to add allspice, cinnamon or cloves. Making it into a chutney after the holidays add a little zing to the turkey sandwiches you’ll be making well into the new year!
Contents and images used with permission by Touchwood Editions. https://touchwoodeditions.com/products/decking-the-halls