Holiday Cranberry Sauce Recipe

11/02/07

This simple dish is easy and fun to make, and can be particularly engaging for kids who want to help in the kitchen (with the added benefit that it can be prepared the day before). When fresh cranberries are heated until they pop, they release both their pectin, which causes the sauce to "gel" as it cools, and the deep red cranberry color. It is quite a transformation from hard red and white berries!

      4 cups (one 12-oz package) of fresh cranberries
    1 cup of water
    1 cup of sugar
      juice of 1/2 lemon
      1 tsp orange zest (or, you can substitute orange juice for the water.)

Optional (any, or all, of the following spices):
      2 cinnamon sticks (or 1/4 tsp ground cinnamon)
      6 whole cloves
      1/4 teaspoon freshly grated nutmeg

Wash the cranberries and remove any bad berries and stems.

Combine the cranberries, water, sugar and lemon juice and bring to a boil, stirring until sugar is dissolved. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then let the sauce cool.

After it fully cools, you can make the sauce runnier by adding orange juice or water. You can also adjust the sweetness, or tartness, at this point by adding sugar (dissolved in hot water) or lemon.

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