Recipe For Cranberry Sauce
Here’s what you do:
- Rinse about 1 lb of fresh cranberries and remove any pieces of stem or leaf.
- Add cranberries, ½ cup water or orange juice, ¾ cup sugar, zest from one small lemon and one tangerine or small orange (be careful not to grate the pith--white stuff--into the pot, or it will make it bitter), pinch of salt, and a sprig of Thyme (try a Bay Leaf if you’re out of Thyme) to a medium saucepan.
- Stir, then cook on low heat, covered. Stir periodically, and remove when the berries have burst and the mixture looks like cranberry sauce (about 40 minutes).
- Remove from heat, discard the Thyme, and serve warm or cold.
This makes about what you’d get from one can. Remember that cranberries are naturally tart, so more sugar or less lemon zest may suit your taste. Also, it is easy to embellish this recipe, adding diced or grated granny smith apple or pomegranate seeds; even a handful of chopped pecans or walnuts, if they’re laying around, left over from another holiday recipe. Cranberry sauce is one element of a feast that is easy enough to make and has a flavor that makes it well worth the effort.
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