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My father can’t get enough of it during the holiday season.He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. As a kid I just couldn’t understand why something so beautifully garnet colored didn’t taste like berry pie filling!He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Cranberries are tart, very tart, and need sugar to balance their tartness.But even with the sugar, the tartness comes through. Something about the flavors, they’re just made for each other.As an adult, I have come to love cranberry sauce in all forms, including a cranberry relish that you don’t even have to cook. Which is why the sauce is so good to spread over turkey in your leftover turkey sandwiches.
If you use less sugar, reduce the amount of water you add as well.
1 Rinse cranberries: Place the cranberries in a colander and rinse them.
Pick out and discard any damaged or bruised cranberries.
2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. 3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil.
Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.