This sweet yet tart sauce will enhance the flavor of turkey and stuffing.
1 cup sugar
1 cup water
1 (12-ounce) pkg. fresh or frozen cranberries
In a medium saucepan mix sugar and water, stir to dissolve sugar. Bring to a boil; add cranberries and return to a boil. Reduce heat. Boil gently about 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature and refrigerate. Makes about 2¼ cups. Can be made several days ahead and refrigerated or made weeks in advance and frozen.
To make a jellied sauce (rather than a whole-berry one) prepare as directed above. Before cooling, place a wire mesh strainer over a mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool at room temperature. Refrigerate or freeze until serving time. Makes 1 cup.