Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives.
Its no wonder hosting can be stressful.
Unless youve gotThe Right Stuffing, that is.
Canned cranberry sauce is a common Thanksgiving choicemaybe youve eaten it for years.
But have you ever found yourself feeling a little cran-curious?
Have you ever paused in the aftermath of Thanksgiving wondering, could Imakecranberry sauce?
Well you’re free to, and you should.
(Theres no need to argue over it.
If youre a jelly-in-a-can purist this article isnt for you.
Or is it?)
All you need is a place to start and an appetite for adventure (and cranberries).
Use this easy cranberry sauce recipe as the base, and personalize it any way you wish.
What makes this recipe simple?
Sometimes simple is best, and thats the case with the following recipe.
As soon as you think, whats next?
the recipe is finished.
This cranberry sauce only has three necessary ingredients: cranberries, sugar, and water.
No cornstarch, no roux, and no fancy thickeners.
you’ve got the option to buy pectin commercially, but cranberries provide plenty of their own.
That means this is the one part of the Thanksgiving meal you dont have to stress about.
Crank the heat up to medium and let the mixture cook for about 10 minutes.
The sauce will bubble, and the berries will crack and swell.
Turn off the heat and let the sauce cool to room temperature, and…its done.
Or you’re able to customize it.
Here are some tips for making a more thrilling (equally satisfying) sauce.
you’re free to have fun with.
you’re free to also add alcohol, wine, or liqueurs to the liquid component.
For a bitter, herbaceous note,add some Campari to the sauce.
Allow the sauce to cool with the spice.
Put the spices in the center and gather up the corners and edges.
Drop this parcel in the cranberry sauce for cooking or for steeping after cooking.
After youve reached your desired infusion time, remove the bundle.
I personally prefer to steep them after the sauce is off the heat.
Try adding large strips of orange zest, or my favorite, a 1-inch nub of peeled ginger.
Keep the aromatics in large pieces, as theyll be easier to remove that way.
Try vanilla extract, cinnamon, or a splash of almond extract.
Allow the mixture to cool and then taste it.
Stir in more if youd like.
Here’s that basic recipe again, for good measure.
It can be cut in half, doubled, or tripled as needed.
you’re free to also freeze it for up to three months.
Add any optional ingredients mentioned above that you want to cook at the same time.
Over medium heat, cook the mixture stirring somewhat frequently.
Add any other aromatic ingredients youd like to steep in the sauce while it cools.
Once the sauce is room temperature, serve or store.
