This extraordinarily simple recipe yields a sublimely delicious cranberry sauce that is head and shoulders above canned cranberry sauce.
For years I've heard "it's so easy to make your own!" regarding cranberry sauce, and since we're hosting a large group this year, I've decided to make as much of our dinner ahead of time as I possibly can. This sauce is already in the freezer, and I have to say, it is hard for me to keep it frozen and use it now...something I've never felt about canned cranberry sauce.
Canned cranberry sauce is almost always laden with high fructose corn syrup, and I promise you, if you try this simple recipe, you'll be hooked on fresh sauce too.
Clementine Ginger Cranberry Sauce
3 cups fresh cranberries (the amount in one store-bought bag)
1 clementine, sliced
1 inch piece of ginger, sliced
1 1/4 cup water
3/4 cup white sugar
dash of salt
Rinse the cranberries.
Combine all ingredients in a sauce pan.
Heat to medium high until the mixture begins to simmer.
Simmer for 10-15 minutes, or until most of the cranberries have split (this process creates a fun popping sound--but be sure to have on an apron in case of a very hoppy cranberry).
Let cool. Remove clementine slices and ginger.
Makes about 3-4 cups cranberry sauce, which freezes well.