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
- 4 cups whole cranberries
- 1 cups water
- 4 tablespoons sugar
- Pinch of salt
- ¼ cup orange juice or Grand Marnier (optional)
Preparation
- In a medium saucepan, combine:
- cranberries
- water
- sugar
- salt
- Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks.
- Let it boil for at least 10 minutes, and up to 25 minutes.
- Remove from heat.
- Stir in juice or liqueur, if using.
- Serve or then cover sauce and chill.