{Family Centered Kitchen} | Cranberry Sauce

We eat a lot of homemade cranberry sauce here from late October when the first fresh cranberries begin to arrive, right through to January or February when they disappear again.  Our favourite is smooth sauce, and this one is sublime – and simple.

{Family Centered Kitchen} | Cranberry Sauce

 

Nissa’s Homemade Cranberry Sauce

  • 3 lb fresh cranberries, picked over
  • 4 c. sugar (I love using organic sugar)
  • 4 c. water
  • 1 T. whole cloves

 

{Family Centered Kitchen} | Cranberry Sauce

Place everything in a great big soup pot.  Bring to the boil.  You’ll hear those berries POP! and that when you know that they’re doing their thing. Reduce heat and simmer for 10-15 minutes until all of the berries have popped and the liquid begins to look thick and glossy.  Give them a stir every few minutes.

 

{Family Centered Kitchen} | Cranberry Sauce

There is natural pectin in the berries, no need to add a thing.  You’ve just got to cook them long enough to get the full benefit.

When the berries are done, remove the pot from the heat and press the pulp through a sieve or a food mill {I’m longing for one of those to make my job easier!}. The wider and shallower the bowl/dish, the faster the sauce will set up.  That’s important when you simply can’t wait until tomorrow to dive in.

It’s not difficult to make this most glorious ruby sauce.  I promise you will never eat the stuff in the tin again.

*Tip: Serve butternut squash or pumpkin bisque with a dollop of this sauce right in the middle.  Also quite nice spread on crackers or toast {for breakfast the morning after Thanksgiving}, or plopped into a bowl of hot cereal, or made into a PBJ.  Or, just grab yourself a spoonful straight from the bowl.  Yummy!