The Kitchen: No-Frills Cranberry Sauce

The Kitchen: No-Frills Cranberry Sauce

Nov 17, 2005

This delish idea just came by way of Maxwell over on the NY site...should we be hiding our box of store-bought stuffing too?

Hey there, sneaky... put down that can!
Don't even think of not making your own cranberry sauce this year - it's wickedly easy, and so satisfying. On this, of all holidays, about cooking and the harvest and remembering the pilgrims and such... why wouldn't you make your own?

There are so many little tidbits you can add to it to make it original (and we'll talk about that next), or you can just make the good old fashion kind like grandma used to make. And if grandma was a can-gal herself, here's your chance to re-write family history.

Here's the basic no-frills formula:

No-Frills Cranberry Sauce
makes about 2 1/2 cups

1 cup water
1/2 cup sugar
12-oz bag fresh cranberries (about 3 cups)

Bring water and sugar to a boil, stirring with a wooden spoon until sugar is dissolved. Add cranberries and lower flame to a simmer, stirring occasionally. Cook until most of the berries just pop, about 10 minutes. Allow to cool. Taste for sweetness and add more sugar if necessary (dissolved in 2x the amount of water and brought to a boil briefly.) Can be made ahead of time, cover and store in the refrigerator for up to a week.

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