Cranberry Sauce

  • Cranberry Sauce

    Okay, holiday turkey-eaters.  This recipe isn’t exactly the most creative, but it’s way better than cracking open a can of cranberry sauce this holiday season and letting it kerplunk into a bowl, full of who knows how many additives and preservatives and other things you can’t pronounce.  (And if you use the jellied cranberry stuff, well, I’m not sure what to even say right now.  Let’s move on from the image of the gelatinous red cylinder of cranberry, with the rings around it, if you know what I mean.)

    Sort of remotely amusing story:  we had Mil and Fil down for Thanksgiving (The Husband’s parents; Mil code for Mother-in-law and Fil code for Father-in-law, naturally), and our oven was still broken.  That meant that Whole Foods was making our turkey, and we were making stuffing and gravy out of boxes and bags.  Not our usual way of doing things, but whatever.  The Husband laughed as we sat down to eat at the table- the only homemade thing was the cranberry sauce, which 99% of households have as the only thing NOT homemade.  What can I say?  We like to mix things up around here.  (Oh.  We did have leftover homemade Oatmeal Honey Butter Rolls, too, because I still had 3 in the freezer, but you get the point.)

    1 cup sugar

    1 cup water

    12 oz. fresh cranberries

    1 tablespoon dried orange peel

    Teeny pinch of salt

    1. In a medium saucepan, combine sugar and water.  Bring to boil; add cranberries, and return to boil.  Reduce heat and boil gently for 10 minutes, stirring occasionally.
    2. Cover and cool completely at room temperature.  Refrigerate until serving time.

    Tips:

    • There’s not much to say about this recipe.  Because it’s so easy.
    • No dried orange peel?  Skip it.  Really.  It’s nice to have in there but your cranberry sauce won’t complain if it’s missing.
    • Yes, this freezes well.
    • Enjoy!

     

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    December 20th, 2014 | More Sweets Please | No Comments | Tags: ,

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