Cranberry Sauce

Cranberry Sauce—Fresh or Canned?

I was probably 20 before I discovered that cranberry sauce wasn't really hatched from a can. The first time I had real cranberry sauce was at a friend's house for Thanksgiving Dinner. It was kind of thin and watery and it didn't exactly float my boat. After all, the sound of "plop" from a can brought back great memories. But then, looking back on it, the chef at this get together was taught to cook by her mother; therefore, tradition reigns. After that, I made my own for years and refused to go near the canned stuff. I have finally realized that there is good in both worlds. So let's get started.  The recipe is on the package.

The first thing that hits you is that there is a lot of sugar in this stuff. If you think that's bad, check out the nutritional info on the canned item! Why do you think "light" cranberry juice has become so popular? 

Let's get back to the subject. It's easy. Just put the cranberries, water and sugar in a heavy pot with a lid that fits. Stir it up. Bring it to a boil. Stir it up again. Let it simmer until the berries "pop". This is where my friend's mother stopped the process.

My advice is to allow the mixture to cook about 10 minutes longer. This will thicken your mixture. If you like whole cranberry sauce—you are done! Pour into a bowl and serve. 

Real Cranberry Sauce is served Warm—another change of pace for most.

A Question of Messy!

If you like your cranberry sauce on the smooth side, you want to strain your sauce through a sieve, fine strainer or a chinos (China) cap.

More Advice: Wear your rain gear. This is messy work. You will get stains on everything and they won't come out! If you can keep yourself from looking cranberry spotted, this will be worth it.

This falls into the category of fresh grated parmesan cheese....Once you experience fresh parmesan or fresh cranberry sauce, it's hard to purchase it in a can. 

—The Redi-Base Chef