November 19, 2013

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Easy and Fast Cranberry Sauce

cranberrysauce

Just like you, I have very little time to enjoy Thanksgiving with the pressure of Black Friday and the shortest holiday season since 2002 looming ahead of me. So I thought to share a secret with you. This is my 20 minute Cranberry Sauce, a classic New England recipe made easy ... from our family to yours. Enjoy!

Ingredients

  • 1/3 c. Pure Cranberry Juice
  • 12-ounce Bag Cranberries
  • 1 cup of Sugar
  • Orange or Lemon Peel

Directions Use pure cranberry juice if you can find it, rather than cranberry juice cocktail.  Pure juice is a sure way to get your sauce naturally tart and sweet, but cranberry juice cocktail is just fine too.

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan after setting aside 1/2 cup in a small bowl. Add 1 cup sugar, 1 strip orange or lemon peel and 1/3 cup cranberry juice to the pan. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Cool to room temperature before serving.

We like to serve our cranberry sauce in a small classic wooden salad bowl. Many people ask "won't the berries stain the wood in the bowl?"  Because our bowls are treated with our Bowl and Board Rub, they will resist staining by the cranberry juice. But make sure your bowl is well seasoned and not dry.  When done serving, rinse out the bowl and you will never even know you served cranberry sauce in it.


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