credit – Window On The Prairie – http://windowontheprairie.com
When I was a kid, I used to love opening the can of cranberry sauce on Thanksgiving day and listening to the sucking sound as it dropped from the can and ka-lumped onto the serving plate. And I used to love drawing designs with my fork in the cranberry sauce slice on my dinner plate. But that was as far as my love of the stuff went. I hated eating it. To me, it was so bitter, it was like a slice of medicine laying there. But under my parent’s stern eye, I eventually ate the stuff, and praised the heavens that we only had it twice a year, on Thanksgiving and Christmas.
But then a few years ago, I discovered the bliss of homemade cranberry sauce. It’s so easy to make, and so much better than canned. So here we go!
Yield: 16 servings
- 4 cups (1 pound) fresh or frozen cranberries
- 2 cups of granulated sugar
- 2 cups of water
First, wash the cranberries in a colander in the sink. If you’re using frozen, thaw them out ahead of time, and then wash. Pick out any bad berries.
Pour the 2 cups water into a large saucepan.
Add the sugar and stir to dissolve.
Put a lid on the pot. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes.
Remove lid, and add cranberries.
Boil for an additional 5 minutes over medium heat, stirring occasionally. The skins will split as they cook.
Remove from heat and refrigerate in covered container for at least 3 hours, or overnight.
For variety, you can add some grated orange peel, or raisins. Or spice it up with cinnamon, cloves or ginger.
Besides serving it as a side dish, it can also be spooned over cake or ice cream.