Cranberry Sauce
(American cranberry condiment)
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by Mattie Hagedorn
Don't limit cranberry sauce to the holidays. Cranberries are a "superfruit" with amazing antioxidant qualities. Use as a side dish at summer picnics or as a spread on your favorite sandwich.
4 to 6 servings
Ingredients
- Cranberries, fresh or frozen -- 1 (12-ounce) bag, or about 4 cups
- Water -- 1 cup
- Sugar -- 2 cups
- Salt -- pinch
Method
- Add all the ingredients to a medium-sized, non-reactive saucepan. Place over medium heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium-low and simmer until the berries begin to pop, 6 to 8 minutes.
- Remove from heat and serve chilled or at room temperature.
Cranberry Sauce Variations
- Jellied Cranberry Sauce: Strain the sauce through a fine mesh sieve, pressing on the pulp to get all the juice. Discard the pulp and chill the strained sauce in a decorative mold until it gels.
- Instead of water, substitute orange juice, cranberry juice, pomegranate juice, apple cider, red wine, or port. You may need to adjust the amount of sugar added. Stir in a shot of bourbon, brandy or cognac just before serving for a nice punch.
- Try using brown sugar or maple syrup as a substitute for some or all of the white sugar.
- Add a pinch of ground cinnamon, cloves, ginger, allspice or nutmeg. Or use a combination of several of the spices. Or add a piece of star anise.
- Add 2 teaspoons of minced fresh gingerroot. Toss in 1/4 cup currants or raisins. Stir in some chopped pecans or walnuts.
- Simmer with a piece of orange or lemon rind (no white pith).
