EDIT: I’ve made some changes to the order of ingredients and cooking process for this recipe. I’ve also added some photos for additional guidance. This is why it’s always a good idea to run through the recipe and make notes before committing it to a food blog, eh? Even if you’ve made the recipe a million times, it’s so easy to forget a step.
When I was a kid, we’d have jellied cranberry sauce every Thanksgiving. It was my job to open the can, slide the sauce out, and slice it up on the ridge lines. There was always something fun about the sucking *splunk* sound the sauce would make as it slid out on the serving plate.
I don’t know where I first had freshly made cranberry sauce. I do remember that it was a revelation. A tart-sweet, crunchy, spicy revelation. We’ll still have the kind that comes in the can, too–it’s tradition after all–but the real stuff will forever have a place on my holiday table.
1 bag (12 oz) whole cranberries
1 cup sugar
1/4 tsp cinnamon (as desired)
1 cup water
1 Gala apple
1. In a medium saucepan, layer cranberries, sugar, and cinnamon; stir to combine. Pour water evenly over mixture.
2. Over medium heat, bring mixture to a boil.
Be careful that the mixture does not boil over. That’s a mess you do not want to clean up. If it starts to happen, just remove the pot from the heat for a short time while the mixture settles back down.
Reduce heat to low, cover, and allow mixture to simmer until cranberries have broken down and mixture is thick–about 10 minutes or so.
The cranberries will pop, so you’ll want to make sure you have a lid, which I took off for the purposes of these pictures.
3. While the cranberries are cooking down, peel, core, and chop 1 Gala apple.
Mine yielded a little more than a cup. And I have to admit, I snitched a piece or two of apple while I waited for the sauce to reduce.
4. Remove mixture from heat, lift lid, and stir in the Gala apple.
Place the lid back onto the pot, and let the mixture rest for 8 to 12 minutes–until the apples are tender, but still a little crisp. Remove lid, pour sauce into a heatproof container, and allow sauce to come to room temperature.
Then put in a storage container or zip-top bag until you’re ready to plate it. I like to make mine the day before to allow the flavors time to meld.
Yield: 3 & 1/2 cups of sauce