I have a meat and potatoes kid. Not as in “he has an affinity for meat and potatoes.” More like “he refuses to eat anything but meat and potatoes.” Including fruits and veggies. Especially fruits and veggies. He is so ardently, adamantly against produce that he once dug through a piece of Chocolate Cherry Cake to pick out all the cherries before he ate it. He spent the rest of dessert eyeing me suspiciously. Oddly enough, one of the few fruits he eats without complaining is cranberries. And — especially — cranberry sauce
So here we go:
Pour one cup of water and one cup of sugar into a saucepan and heat until just boiling and sugar has dissolved (the water should go from cloudy to nice and clear again.)
Toss in your bag of berries and bring back to a low boil, stirring frequently. Let them cook until the skins start to pop (watch your hands! Those suckers hurt!). When most of the berries have popped, remove from heat. If you have an orange on-hand, squeeze a little juice and zest a bit of rind into the sauce and stir. Let cool and serve.
On a side note, there have been several times I haven’t thought ahead to defrost my berries and they’ve gone straight from the freezer to the boiling water. I honestly haven’t noticed a difference.
- 1 c water
- 1 c sugar
- 1 12-oz bag cranberries
- 1 orange (optional)
- Combine water and sugar in a saucepan on the stove.
- Stir and heat until sugar dissolves and water is boiling.
- Add cranberries and return to low boil.
- Stir frequently until skins pop (about ten minutes).
- Remove from heat. Add a squeeze of juice and zest from orange and stir.
- Let cool and serve.
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