Cranberry Sauce

prep 20 min
× 10
This receipe for cranberry sauce is perfect because it's not too tart, and not too sweet, and allows the berries full scope to speak for themselves. This approach produces a clear gelatinous sauce (called jellied cranberry sauce in the US) without any actual gelatin, and the by-product of a jam-like cranberry mash.

1

  • 12 oz
    cranberries, fresh
Wash the berries and discard any which are split, soft, or crushed.

2

  • 1 cup
    sugar, granulated
  • ¾ cup
    water
  • ¼ tsp
    salt
Bring the water, sugar, and salt to a boil over high heat. Add the cranberries, and bring back to a boil. Reduce the heat to medium and continue cooking until most of the berries have burst open and the sauce is thick enough to coat a spoon (about 5–10min).

3

Pour everything through a wire mesh strainer into a bowl. Using a wooden spoon, mash the berries, forcing all the liquid possible through the strainer. Transfer the liquid portion to the refrigerator (where it will solidify into a jelly), and set aside the mashed pulp for other uses.

https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce
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