A Citrusy Cranberry Sauce

Thanksgiving is normally my excuse to make stuffing.  There’s just something about savory soggy bread that rocks my socks.  Peter doesn’t share my convictions, but I haven’t given up on him.  The first time I made stuffing, he almost wouldn’t try it.  This year, when I asked him in the morning where stuffing ranked from 1 to 10 he said 4.  By the end of our Thanksgiving meal?  Stuffing was a 6.  Lucky for Peter, my new favorite Thanksgiving-themed food is not nearly so soggy (or 100% soggy, depending on how you look at it): cranberry sauce.  There are several reasons to love this simple condiment:

1) It takes only about 30 minutes to make.

2) There are about a million slight variations to be perused online in case you ever get tired of the old standard: cranberries, sugar, and water.

3) In this case, sauce = jam, and you may have realized how much I like jam!

For an accurate depiction of what a cranberry sauce obsession looks like, consider the following.  The first batch of cranberry sauce was a quarter of the way gone by the time company arrived for Thanksgiving dinner.  Then we consumed the rest of the cranberry sauce between four of us, forcing me to make another batch of it yesterday.  You may not be too surprised when I tell you that the second batch is over half gone…

Citrusy Cranberry Sauce
(Makes about 2 cups)
1 12 ounce package of fresh cranberries
1/2 – 2/3 cup sugar
1/4 cup orange juice
Dash of salt
Zest of 1/2 lemon or orange

Pick through the cranberries, discarding the occasional stem or any that have large soft spots.  Put all the ingredients in a pot with 1/2 cup of water and bring to a boil.  Simmer the sauce for 10 minutes.  Let the sauce cool for another 10 minutes in the pot before transferring to a glass storage container.  And that’s it!

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