Tuesday, November 22, 2011
homemade cranberry sauce
I tried growing a cranberry bush for a few years, but nothing ever came of it. I suppose that's because Colorado isn't really known for its bogs or sandy soil! Maybe some day we'll figure out a way to grow them, but even so, we do still enjoy cranberries around this time of year. Here is our absolute favorite (and very easy) way to cook up cranberries during the holidays:
1 pound whole fresh (or frozen) cranberries, stems removed
1 Cup sugar, plus more according to taste
2 whole cinnamon sticks
1 whole orange for the zest and the juice
water as needed
1. In a skillet on medium heat, cook the cranberries and sugar for about 5 minutes, stirring occasionally, until the berries start "popping" and releasing some of their juices
2. Add the cinnamon sticks, orange zest, and orange juice and turn the heat down to medium-low
3. Continue simmering, adding water as needed to get a sauce of your desired consistency. If you use frozen cranberries, they often release enough water, but with fresh ones, water usually needs to be added.
4. Taste and add more sugar if the sauce is too tart. Don't be afraid of the sugar--you might have to add another 1/2 cup if your cranberries are really tart.