I am so proud of you!
This is the
year you decided not to buy the canned cranberry sauce that plops out with
a *slosh* and a *plerp.”
Good for you!
Bag of cranberries? Check.
Fresh? Check.
Frozen? Check.
Now you are ready to quickly and simply
make your own cranberry sauce! And believe me, the taste is a *perfect* combination of sweet, salty, and tart. You'll want this spread on sandwiches, for sure!
Simple Cranberry Sauce
Makes 2 ¼ cups
From Cooks Illustrated
The cooking time in this recipe is intended
for fresh berries. If you’ve got frozen cranberries, do not defrost them before
use; just pick through them and add about 2 minutes to the simmering time.
INGREDIENTS
3/4cup water
1cup granulated sugar
1/4teaspoon table salt
1(12-ounce) bag cranberries , picked
through
INSTRUCTIONS
Bring water, sugar, and salt to boil in
medium nonreactive saucepan over high heat, stirring occasionally to dissolve
sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until
saucy, slightly thickened, and about two-thirds of berries have popped open,
about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and
serve. (Can be covered and refrigerated up to 7 days; let stand at room
temperature 30 minutes before serving.)
No longer will you have leftover plops, slosh,
and plerps of canned cranberry sauce!
You own this!
Now, go knock ‘em out with your awesome cooking skills.
Eat well, my friends. Eat well.
Lyndi
Thanks for sharing this. I happen to love cranberry sauce and I just saw a story the other day about BPA leaching into canned goods from the can lining. It's apparently worse in canned tomatoes and canned cranberry sauce. In the tomatoes it had to do with the acidity. I'm not sure what the issue was with cranberries. They don't seem acidic to me, but maybe they are.
ReplyDeleteHey Steph!
ReplyDeleteI just explored google and read several sites that talks about the chemical makeup of cranberries. Indeed they are acidic, in fact I found out that cranberries are "strongly astringent with a high acid content and little natural sugar."
The "little natural sugar" part I figured out for myself! :)
Lyndi