Cranberry Sauce

Directions

• The first thing you’ll need is 12 ounces of fresh cranberries, and you’ll want to place them into a colander.
• Then you’ll want to rinse your cranberries underneath cool water, and then sort through them and feel for any soft or squishy cranberries like this one. Toss those out.
• Then we’ll place the cranberries into a saucepan for which you have a tight fitting lid. But of course you don’t actually need your lid quite yet.
• Then you’re gonna pour in 1 cup of sugar, and if you want to do a variation on this you could replace it with all brown sugar, or do half and half brown sugar and white sugar.
• Add in 1/2 cup of water.
• We’ll pop our lid on and then get this heating over medium heat.
• Now you can pop the lid off and give this a stir, but you’ll want to keep that lid on because after a few minutes the cranberries are going to start to pop.
• If we take a quick peek inside you’ll see it’s come to a simmer.
• You want to keep simmering just like this until the cranberries pop.
• I don’t know if you can hear that popping, but it’s there, so we’ll go ahead and turn off the heat, and then you can use an immersion blender or a regular blender to blend this up, and you can either get it totally smooth or leave chunks if that’s what you like.
• You can serve cranberry sauce up warm, which is actually how I prefer it, or you can transfer this to a bowl and put it in the fridge and serve your sauce chilled.
• You’ll need 12 ounces of rinsed cranberries into a saucepan, and then you can swap out the water with different liquids.
• Orange juice is a super popular option as well as apple juice and even red wine.
• Pour that in, and then for our sugar options on this one I’m gonna use half white sugar and half a cup of brown sugar.
• Mix this in.
• You can go traditional with ground ginger or like cinnamon, nutmeg, and cloves, or you can add a little kick to things with jalapeños or even a chipotle pepper. I’m gonna go with 1/2 teaspoon of ground ginger for this one. So it’s like a cran-orange-ginger.
• Then just like before we’ll pop a lid on and bring it to a simmer over medium heat.
• Once they pop we can puree.
• Your Cranberry Sauce is ready!