Friday, December 10, 2010

A Northwest Thanksgiving: Cranberry Sauce

Cranberry Sauce
From America's Test Kitchen Family Cookbook

1 cup sugar
3/4 cup water
3/4 teaspoon salt
1 (12-ounce) bag fresh cranberries, picked over

Bring the sugar, water and salt to a boil in a medium nonreactive saucepan (stainless steel, nonstick or enameled) over medium heat, stirring occasionally to help dissolve the sugar. Stir in the cranberries and simmer until slightly thickened and the berries begin to pop, about 10 minutes. Cool to room temperature before serving, about 1 hour.

From the cookbook:

- If you are using frozen cranberries, do not defrost them, but add about 2 minutes to the simmering time.
- A note from the cookbook/Test Kitchen: Cranberry sauce is easy to make, but it took us several batches to find the right consistency. We wanted our sauce to be a soft gel that cushioned softened, but still intact, berries. Initially, we started out cooking the sauce for 15 minutes over high heat. This produced a sauce that was too firm - it could be sliced with a knife. By reducing the heat to medium and cooking the sauce for 10 minutes we achieved the desired consistency.

And wouldn't you know? I just realized that I took pictures of pretty much every other aspect of Thanksgiving...except the cranberries! I have no idea how I missed them?!

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