Cranberry Sauce (Print Version)
# Ingredients:
01 -
1 cup (200g) sugar.
02 -
1 cup (250ml) water.
03 -
4 cups (one 12-ounce package) fresh or frozen cranberries.
04 -
Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
# Instructions:
01 -
Place the cranberries in a colander and rinse them under cold water, picking out any damaged or bruised berries.
02 -
In a medium saucepan over high heat, combine water and sugar, stirring occasionally until the sugar dissolves and the mixture comes to a boil.
03 -
Add the cranberries to the boiling sugar water. Return to a boil, then reduce the heat to a simmer, cooking for about 10 minutes, or until most cranberries have burst.
04 -
If desired, stir in optional mix-ins such as half a cup of chopped pecans, a pinch or two of orange zest, or holiday spices like cinnamon or nutmeg.
05 -
Remove the saucepan from heat and allow the sauce to cool to room temperature. Transfer the sauce to a bowl and chill in the refrigerator, where it will thicken further as it cools.
# Notes:
01 -
To accentuate the flavor, substitute 1/2 cup of water with orange juice for a citrusy twist.
02 -
You can adjust the sugar level to your taste; starting with half the amount and adding more if needed.
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This cranberry sauce is a classic addition to Thanksgiving dinners.