Old-Fashioned Cranberry Sauce

This is the "old-fashioned" recipe that my grandmother (and probably yours!) made. It has nothing but water, sugar, and cranberries. You could kick it up with some grated orange rind, I guess, but why mess with a good thing?! Never buy canned cranberry sauce again! (And for petessake! You weren't thinking about buying that jelled stuff, were you?)

1 lb., more or less, fresh cranberries
2 c sugar
1 c water

Rinse berries, picking out any squishy ones and any bits of stem.

Bring sugar and water to boil in a large-ish saucepan. Add berries. Cook until skins pop, then 5 minutes more. (I put one of those "screen" lids on top of my saucepan to minimize popping splashes.)

Cool and refrigerate, covered.

Yield: 1 quart.

Leftovers are perfect in the dressing for della Robbia Chicken. I always set aside some for this recipe, which is our traditional Christmas Eve entrée, if I think there won't be enough left over from Thanksgiving dinner.

Naturally, you will be needing a turkey for your Thanksgiving dinner. Here are recipes for the "high heat" turkeys that take two hours (yes!) to make. Here's a detailed explanation and the recipe, and here's a condensed version of the same.

Leftovers are also great as a relish. I like them with Indian food...I am sure that is a travesty....

Leftovers keep, in seems, nearly forever if closed and refrigerated (put them in the back, where temperature is more constant). Mine have lasted as long as (gasp!) two years. Might have lasted longer, except I ate them! (Your mileage may vary.)

Note: Cranberries are seasonal, so pick up an extra bag of berries and freeze them. No drop-off in quality of frozen berries.


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