Traditional Cranberry Sauce
Instructions:
If cranberry sauce generally tastes too sweet to you, know
that the sugar is what helps it gel. So go ahead and use
less sugar if you want, but expect the sauce to be runnier.
If you want a
very firm sauce, make the variation.
4 cups (about 1 pound) fresh cranberries, picked over
and rinsed, or frozen cranberries
11/2 cups sugar
MAKES: About 1 quart
TIME: 20 minutes, plus time to chill
- Combine the cranberries and sugar with 2 cups water in a medium saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until the berries are broken, 10 to 15 minutes.
- Transfer to a bowl; cool, then chill until ready to serve. The sauce can be refrigerated, covered, for up to a week. Firm Cranberry Sauce or Cranberry Jelly.
- Increase the sugar to 2 cups. For sauce, proceed as directed. For jelly, cook for 5 minutes longer, stirring frequently.
- Pass through a strainer into a mold, bowl, or jelly jars and cool, then chill until firm. Slice to serve.