(American cranberry condiment)
Cranberry sauce is an essential part of any American Thanksgiving meal. Many families serve it for Christmas dinner too. Some people have to have cranberry sauce in the shape of a tin can. Others prefer this more naturalistic version. A less sweet cranberry sauce is served with game birds in northern Europe.
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
- Cranberries, fresh or frozen -- 1 (12-ounce) bag, or about 4 cups
- Water -- 1 cup
- Sugar -- 2 cups
- Salt -- pinch
- 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).