Cranberries, those red little bursts of tartness we rediscover every year at this time, have been marketed as a “superfruit” due to their nutrient content and antioxidant qualities. Great for baking, dried or as a juice, cranberry sauce is of course a must-have at the traditional Thanksgiving table. Many opt for the gelatinous canned variety, claiming to prefer the jam-like quality and ease, but really, making your own sauce is very simple and satisfying and keeps well for those post holiday midnight sandwich snacks.
Every year I don’t spend turkey day with my mom, I call her to get the simple family recipes for both cranberry sauce and stuffing. I should write them down, but in some ways I prefer recollecting the ingredients. My grandma’s super simple cranberry sauce recipe takes less than half an hour to make.
- Pour a bag of frozen cranberries into a pot and cover with water, simmer for 10-15 minutes on a low flame
- Add sugar slowly, I prefer rather tart cranberry sauce and figure the rest of the meal has enough calories and sugar to cover one’s monthly allotment.
- Grate in orange peel to taste.
Voila, let the sauce simmer, you can blend, mash or leave chunky. Served cooled as a sauce for the turkey, but leftovers can also be used to make muffins, pancakes or other yummies kids will devour!