Have you ever tried making cranberry sauce instead of serving it from a can? I tried it for the first time last year, and I couldn't believe the difference! I also couldn't believe how easy it was! How come it took me so long to figure this out? Here's the recipe that I found from America's Test Kitchen. It is a little different from the recipe on the back of the cranberry package. It has a bit less water to make it the ideal consistency, and it also has a touch of salt to bring out the flavor. I can't wait to have this with my Turkey!
Basic Cranberry Sauce
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3/4 cup water
1 cup sugar
1/4 tsp. salt
12 oz. cranberries (picked through)
Bring water, sugar and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 10 minutes. Transfer to serving bowl and cool completely, at least 1 hour. Serve.
note: can be refrigerated for 1 week
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