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.
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.
1cup granulated sugar
1/4teaspoon table salt
1(12-ounce) bag cranberries , picked through
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.