My father loves cranberry sauce. I think he enjoys turkey during the holiday season just as an excuse to eat more cranberry sauce. He stocks up on fresh cranberries when they are in season in the fall, and freezes them. When he runs out around May he starts buying canned cranberry sauce. He’ll go through a whole can all on his own, usually in stealth mode lest we catch him and give him grief about it. I honestly prefer raw cranberry relish over the cooked sauce. But this is a family recipe site and dad deserves his favorites up here too.
The good thing about cranberry sauce is that once you have the base down, you can dress it up a bit.
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.