I have an obsession with cooking from scratch, especially those items that we traditionally think of as coming from a can or a box. Given the recent study about BPA levels in canned goods, it’s time to revisit this holiday staple. Cranberry sauce is simple to make, and just about everyone who has tried this has asked me for the recipe. Since it is made at least a day ahead, it is ideal if you are eating at someone else’s home and bringing a dish. Even better, if cranberries happen to grow in your part of the world, you can keep it local.
Ten minute cranberry sauce
2 cups sugar
2 cups water
4 cups fresh or frozen cranberries
Combine the sugar and water in a medium saucepan and heat to boiling, stirring until the sugar is dissolved. Boil for five minutes. Stir in the cranberries and return to boiling, then continue to boil for an additional five minutes. Cranberries will “pop” and may splatter, so be careful with this step and/or use a lid. Transfer to your serving dish and chill overnight.
Happy feasting!
