15 minutes
A delightful cranberry sauce perfect for holiday meals, with a balance of sweetness and tartness.
cups
cups
teaspoons
Cranberries, picked through
0 oz
1. Prepare the Sugar Mixture
Combine 3/4 cup of water, 1 cup of granulated sugar, and 1/4 teaspoon of table salt in a medium nonreactive saucepan. Place the saucepan over high heat and bring the mixture to a boil.
2. Add Cranberries and Simmer
Once the mixture is boiling, stir in the cranberries. Return the mixture to a boil, then reduce the heat to medium. Allow it to simmer for about 5 minutes until the sauce thickens and about two-thirds of the cranberries pop open.
3. Cool and Serve
Transfer the cranberry sauce to a nonreactive bowl to cool. Let it cool to room temperature before serving. If storing, refrigerate for up to 7 days and let it stand at room temperature for about 30 minutes before serving.
Cook with cinnamon, cloves, star anise, and ginger, perfect with roasted meats.
Add diced apples for sweetness and texture, great as a condiment or spread.
Add orange or lemon zest, or replace the water with a mix of orange and lemon juice for a fruitier tang.
Mix in blueberries, raspberries, blackberries, apples, or pears for complex flavors and textures.
Combine with other berries for a complex sauce over desserts.
Cranberry sauce improves in flavor when made ahead and allowed to rest in the refrigerator.
Adjust the sugar and citrus juice to achieve the perfect balance between sweetness and tartness, depending on the natural sweetness of your cranberries.
Let the sauce cool and thicken in the fridge as it will continue to gel and develop in flavor.
Avoid overcooking to prevent the pectin from breaking down too much, affecting the sauce's thickness.
Use a vegetable peeler for the zest to avoid the bitter white pith, and consider adding zest at the end for a fresher flavor.
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