|Always spring for the fresh-premium cranberries. The|
fresh-kinda-ok cranberries just look...wrong.
12 oz Whole Cranberries
6 oz Whole Blackberries
3/4 cup of Brown Sugar
1/4 cup of White Sugar
1/4 cup Orange Juice
1/2 tsp Ground Cinnamon
1/4 tsp Lemon Juice
1 smallish sized human's pinch of Salt
1 smallish sized human's pinch of Cayenne Pepper
Here's the problem with cranberry sauce. Despite being highly awesome, and surprisingly easy to make, it suffers from everybody having grown up with the canned glop (which is pretty much just gelatinous sugar goop), and not knowing that real cranberry sauce tastes exactly like holiday cheer and winning the big cash prize on your local radio station's phone-in contest. It's true. Look it up. For some people this means that they refuse to try legit cranberry sauce under any circumstances. For others it means they make weird fusion dishes like mango curry cranberry chutney. Either way these people should be banned from your holiday table.
Once you've shunned the nonbelievers, throw all of your ingredients into a pot and crank the heat all the way up to...low. Cook the pot of goodness, stirring occasionally, for about 10 minutes at which point the sugar should be dissolved, the cranberries should just be starting to soften, and you should be wondering how this stupid pot full of very solid berries is ever going to turn into cranberry sauce. Then turn the heat up to medium, and let it cook down, stirring occasionally, for another 15 minutes when the cranberries start to burst. It's less dramatic than it sounds. At this point, it should look and smell like the holidays. And happiness. And cranberry sauce. Pretty much, it will look and smell like everything that 10 year old Harry Potter probably daydreamed of while he was living in a cupboard and eating spiders for extra protein, which I assume he did.
|Nothing says "holidays" like semi-gelatinous goop that makes|
everything it touches taste incredible. Dickens said that.