True Story
So my friend Jenny says to me–“…we’ll be making pies and real cranberry sauce tomorrow.” Just like that.
“REAL cranberry sauce?” says I.
Hmmm…I’ve only seen the kind you squish out of the can, into a glass dish during the Macy’s Parade.
So upon further inquiry, I find that–lucky for all of us–Jenny shares–all the way from Albuquerque.
And yes, I should get extra points for being able to spell Albuquerque.
Take it away Jenny…
“Here’s a recipe for the cranberry sauce that we make every year at Thanksgiving and Christmas:
Cranberry Sauce
Ingredients:
12 oz. bag of cranberries
1-1/2 cups cold water
2 cups sugar
Directions:
Place cranberries and water in a saucepan. Boil rapidly until skins pop open, approximately 5 minutes.
*Do not wear anything white during this process, there will be little red dots everywhere in the kitchen, including you as you step up to the pot to check on the cranberries.” Maybe a lid is a good idea here.
Press the hot cranberries through a sieve (strainer) to remove skins and seeds.
You may need to wait until they cool a bit so that you can easily handle them.
Add sugar.
Return the sauce to the pan and boil rapidly for three minutes, stirring occasionally. This recipe makes nearly 1 quart of incredibly good cranberry sauce.
Cool at room temperature until it sets.
Pour into a mold…or a bowl.
Store in refrigerator.
Homemade Cranberry Sauce
- 12 oz. bag of cranberries
- 1-1/2 cups cold water
- 2 cups sugar
- Place cranberries and water in a saucepan.
- Boil rapidly until skins pop open, approximately 5 minutes.
- Press the hot cranberries through a sieve (strainer) to remove skins and seeds.
- Add sugar.
- Return the sauce to the pan and boil rapidly for three minutes, stirring occasionally.
- Cool at room temperature until it sets.
- Pour into a mold...or a bowl.
- Store in refrigerator.
1.2.4
“Porter” by Elspeth Young
