Ingredients
1 12-ounce package of fresh cranberries (about 3 cups)
1 cup of water
1 cup of white sugar
1 cup of water
1 cup of white sugar
What To Do
Cranberries float at first
Dump everything into a pot and heat to a slow boil. Once it's boiling, keep stirring. The cranberries will start to pop and the sauce will start to get thick after about 10 minutes. Cook down to the consistency you like.
Cool. Eat warm or cold.
Cool. Eat warm or cold.
Variation on a Theme
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Sometimes, we make a riff based on an old Sam Choy recipe.
1 12-ounce package of fresh cranberries (about 3 cups) 1 small can of pineapple juice (about a cup) OR 1 small can of crushed pineapple (8 oz) 1 cup of tangerine juice OR orange juice About 7T of white sugar Dump everything except sugar into a pot and heat to a slow boil. Add about 4-5T of sugar, dissolve completely and then taste. If it's still too puckery for your palate, add 2-3T of sugar until it's the desired sweet/tartness you like. Cook it down to the desired consistency. Cool and eat warm or cold. This one tastes particularly good cold. |
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Notes and Talking Story
- While we have no qualms serving Spam musubi as a party food, fresh cranberry sauce has long replaced the canned cranberry jello/sauce we used to slice into rounds at Thanksgiving.
