A Cranberry Sauce Recipe is rarely made aside from Thanksgiving. Which is a shame, for it’s one of the best source of antioxidants (protects you from developing cancer and heart disease). Plus is low in fat. And let’s face it, on a Thanksgiving feast isn’t great to know there is one dish you can indulge on, guilt-free?
The pilgrims were introduced to cranberries by the Native Americans, who had discovered the natural preservative power of cranberry. It was often used by the Native Americans when preparing dried meats to extend its shelf life. But the Cranberry Sauce recipe became popular as a Thanksgiving dish when in 1864 General Ulysses S. Grant had it served to his troops.
Another trivia: cranberry is also known as bearberry, because the bears love it so much! 🙂
- 1 lb (about 4 cups) cranberries, fresh or frozen
- 1½ cups water
- 1½ cups sugar
- Rinse cranberries under running water, picking out stems or any berry that is blemished;
- In a saucepan over medium heat, bring water and sugar to a boil, stirring constantly to ensure that all the sugar is dissolved;
- Add the cranberries and bring back to a boil. Stir occasionally;
- Turn heat to medium low and continue boiling another 5 to 10 minutes, or until the cranberries begin to pop (at this point, you may choose if you prefer the sauce smoother or lumpier. Either wait until all the berries pop or remove from heat before they all do);
- Turn off heat and let sauce cool completely at room temperature. Then chill for about 3 hours. The sauce will thicken after it's cool.
- On step 4, when the cranberries begin to pop, you may add your own twist. Some raisins, a touch of allspice or cinnamon, or even chopped nuts.