I have never been much of a cranberry sauce person but my sister sure is. She can often be found eating cranberry sauce straight from the serving bowl. I never quite understood how she did that, so I decided it was time to give it another shot come Thanksgiving dinner. This recipe is sweet but still has a nice “bite.” It’s so good, you may even see me sneaking a spoonful or two.
Yield: 6 servings
Preparation time: 5 minutes
Cook Time: 10 – 12 minutes
2, 12-ounce bags fresh cranberries
1 1/2 cups sugar
2 cups water
zest of 1 lemon
juice of 1 lemon, approximately 2 tablespoons
1. In a medium size saucepan over medium – high heat, add cranberries, sugar, water, lemon zest and juice.
2. While stirring, allow to cook until boiling. Once at a boil, reduce temperature to low. Stirring occasionally, allow to simmer until juices thicken and cranberries burst, approximately 10 – 12 minutes. Note: When you stir, make sure you scrape against the bottom to ensure cranberries don’t stick to the bottom.
3. Remove from heat and allow to cool until room temperature.
4. Once at room temperature, transfer to a container fitted with a lid and keep refrigerated until cold. Note: If the consistency is too thick, add 1 tablespoon of hot water and stir to combine. Add more water as needed and adjust sweetness with simple syrup, honey or even maple syrup.
Kitchen Note: If you prefer additional sweetness, add more sugar or even a spoonful of maple syrup or honey.