If you are in a bind and going to a holiday gathering and someone nonchalantly says, “Just bring a little something,” then for goodness sake call the cranberry sauce. Say loud and clear, “I will bring the homemade cranberry sauce.” Make sure the person writes it down somewhere.
Call the cranberry sauce if you don’t love cooking, or if you are swamped, or if you are just not feeling the cooking vibe. Because, in case you weren’t aware, making cranberry sauce is the easiest of all of the Thanksgiving tasks. It might even be easier to make homemade than it is to strategically remove the cranberry jelly from the can so it still has the perfect can ridges on it. Although, I really hope some of you still do that, too. Like a solitary hay bale on the plains, I do so love the geometric incongruity of a well plated can of cranberry jelly on a table of homemade fare. That little cylinder of wiggling goodness always gives me a giggle. And by that I truly mean that I approve.
But, given 15 minutes, berries, sugar and water, you can make a really delicious and fresh cranberry sauce. You can get as fancy as you like. You can throw in some green chiles at the end, as I did. I thought it might be nice with my smoked turkey. Or you can add some orange zest and a squeeze of orange juice, or some chopped pecans. You can do all of these things or none of these things. With one cup of sugar, you still end up with a nice, somewhat tart sauce. Have a taste before it cools completely though, as you can increase the sugar if you like.
Preparation: (makes about 2½ cups)
3 cups fresh cranberries
1 cup water
½ cup granulated sugar
½ cup brown sugar
Optional add-ins: 1 teaspoon chopped jalapeno or 1 tablespoon chopped New Mexico green chiles or 2 tablespoons chopped pecans or 1 teaspoon orange zest and a squeeze of orange juice
Rinse the berries and drain. In a medium saucepan, combine the water and sugars and bring to a simmer, stirring to ensure that the sugar dissolves and doesn’t stick.
When the water and sugar are simmering, add the cranberries. Return to a simmer. Cook for 10 minutes. The cranberries will begin to burst and pop. Mash some of the berries with the back of a spoon. Allow to cool in the pan. Store in a covered container in the refrigerator until ready to use. If using peppers, add them with 5 minutes left in the cooking time.
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Cranberry Jelly and a few thoughts on Thanksgiving | the meaning of pie