More on the science of cranberry sauce here: [ Ссылка ]

This simple cranberry recipe means you never have to go with store-bought again.

WHY THIS RECIPE WORKS:

- Cranberries are high in pectin, which helps them set naturally into a jelly without the need of any outside thickeners.
- Orange zest and cinnamon are natural flavor combinations with cranberry, enhancing and complementing their tartness.

INGREDIENTS:

1 (12 ounce; 340g) bag fresh or frozen cranberries
1 cup (5 ounces; 140g) sugar
1/2 cup (4 ounces; 115g) water
2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)
1 cinnamon stick (optional)
Pinch kosher salt

DIRECTIONS:

1. Combine all ingredients in medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally until berries start to pop. Press berries against side of pan with wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. Stir in water in 1 tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.

свернуть