Basic Cranberry Sauce
By America's Test KitchenPublished on July 16, 2011
Time
15 minutes, plus 1 hour cooling
Yield
Serves 8 (Makes about 2 cups)
Ingredients
Before You Begin
Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.
Instructions
- Bring water, sugar, and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes. Transfer to serving bowl and cool completely, at least 1 hour. Serve. (Sauce can be refrigerated for 1 week.)
Time
15 minutes, plus 1 hour coolingYield
Serves 8 (Makes about 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
The standard back-of-the-bag recipe for cranberry sauce came out a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yielded the ideal consistency. We found frozen cranberries worked equally as well as fresh, but we needed to increase the cooking time slightly. Leaving our Basic Cranberry Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on the sauce as it cooked.
Before You Begin
Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.
Instructions
- Bring water, sugar, and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes. Transfer to serving bowl and cool completely, at least 1 hour. Serve. (Sauce can be refrigerated for 1 week.)
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