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Fresh cranberry sauce....is it easy to make?
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Re: Fresh cranberry sauce....is it easy to make?
It's actually really easy. Here's a good recipe from America's Test Kitchens
Basic Cranberry Sauce
makes 2 1/4 cups
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.
3/4 cup water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to a boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to a 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.)
Basic Cranberry Sauce
makes 2 1/4 cups
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.
3/4 cup water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to a boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to a 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.)
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Re: Fresh cranberry sauce....is it easy to make?
I do the same thing but when its done and cooled I add some crushes pineapples and a little O.J. and honey and walnuts it's like a cranberry relish
