Thursday, December 07, 2006

Simple Cranberry Sauce (Thanksgiving 2006)

from Cook's Illustrated November/December 1999

A simple, great tasting recipe that's not too sweet. It is great on roast pork too. --Pamela

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 bag of fresh cranberries (12 ounces), picked through

Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Makes 2 1/4 cups

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