Simplest Cranberry Sauce
WHY THIS RECIPE WORKS
For a cranberry sauce with clean, pure cranberry flavor that was just sweet enough but not cloying, it turned out that simpler was better. Granulated sugar balanced the tartness of the cranberries without adding a flavor profile of its own. And water—not cider, orange juice, or cranberry juice—was the liquid of choice. We also discovered that adding just a pinch of salt brought out an unexpected sweetness in the berries, heightening the flavor of the sauce overall.
Simplest Cranberry Sauce
MAKES 2¼ CUPS
The 5-minute cooking time listed here is intended for fresh cranberries. If you can find only frozen cranberries, do not defrost them before using them; just increase the simmering time by 2 minutes. Be sure to pick through and rinse the berries, looking for and discarding any shriveled or unripened ones. It is important to use a nonreactive saucepan and bowl in this recipe.
1 cup sugar
¾ cup water
¼ teaspoon salt
12 ounces (3 cups) cranberries
Bring sugar, water, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium and simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer sauce to bowl and let cool completely before serving. (Sauce can be refrigerated for up to 1 week; let sauce stand at room temperature for 30 minutes before serving.)