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Classic cranberry sauce
Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavour with a zing of acid, it’s an all-star side that’s so simple to throw together.
YIELDS
2
Ingredients
- 1 bag (340 g, about 3 cups) fresh or frozen and defrosted cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) water
- 1/2 teaspoon kosher salt
Directions
- In a medium saucepan, stir together the cranberries, sugar, water and salt. Bring to a low boil over medium heat. Boil for 10 to 15 minutes or until the berries begin to pop and the mixture gets thick and jammy.
- Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.
- Remove the cranberry sauce from the heat and allow it to cool to room temperature before transferring to a resealable container and storing it in the fridge for up to two weeks or in the freezer for up to three months. Serve and enjoy!
For a Savoury Cranberry Sauce
- Add one tablespoon grainy Dijon mustard, two teaspoons balsamic vinegar, a sprig of sage and some freshly ground pepper to the cranberry and sugar mixture and cook according to the original recipe.
- Remove the sprig of sage before placing it in the fridge to chill.
