Cranberry Sauce

This is a tart rendition of a classic cranberry sauce. Some recipes indicate using a minimum of 6 tablespoons of sugar per 4 cups of cranberries, others indicate as much as a cup of sugar. Sweeten as desired to accomidate invididual tastes. Just remember: you can always add sugar, but you can’t take it out.

Ingredients

• 960ml (4 cups) whole cranberries
• 240ml (1 cup) water
• 4 tablespoons sugar
• Pinch of salt
• 60ml (¼ cup) orange juice or Grand Marnier (optional)

Preparation

1. In a medium saucepan, combine:
   • cranberries
   • water
   • sugar
   • salt
2. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks.
3. Let it boil for at least 10 minutes, and up to 25 minutes.
4. Remove from heat.
5. Stir in juice or liqueur, if using.
6. Serve or then cover sauce and chill.