Tuesday, November 15, 2011
Homemade Cranberry Sauce
In fall, during cranberry season, I try to make cranberry sauce as often as I can. It's beautiful and delicious—and it’s so good for you. Cranberries have more antioxidants than any other common fruit.
When I was little, it was always my job to make the cranberry sauce on Thanksgiving. I loved the way the cranberries popped as they boiled (it just seemed so festive and merry), and I loved to eat the sauce hot, as soon as it was done. Warm cranberry sauce is so comforting.
Here’s the recipe I've always used, ever since I was seven or eight. It’s right off the back of the Ocean Spray bag, and it’s so easy even a child-cook can’t mess it up.
1 cup water
1 cup sugar
12 oz fresh cranberries
Bring water and sugar to a boil, and stir until sugar dissolves. Add cranberries and boil gently for 10 minutes. The cranberries will pop as they cook. Serve warm!