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Basic Cranberry Sauce

From

October/November 2009

Basic Cranberry Sauce

The standard back-of-the-bag recipe for cranberry sauce came out a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yielded the ideal consistency. We found frozen cranberries worked equally as well as fresh, but we needed to increase the cooking time slightly. Leaving our Basic Cranberry Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on the sauce as it cooked.

Makes about 2 cups

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.

Ingredients

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