Cooking Lesson #1128: Holiday Cranberry Sauce

…from the Perspectives’ Holiday Kitchen

How you doin’? Growing up in my house we celebrated some Holidays with a traditional turkey feast—green salad, whipped potatoes and giblet gravy, sweet potatoes souffle, green beans, and, and, and...
 
My mother always seemed to forget something that she would spot when she was restocking the refrigerator with leftovers, that’s when she discovered she forgot to put out the cranberry sauce. Just for the record, her cranberries were a can of Libby gelatinous cranberry sauce. Hardly anything I would even consider to serve today. As a kid I just couldn't understand why something so beautiful didn't taste like berry pie filling instead of a can of red sour Jell-O.
 
Cranberries are tart and need sugar to balance their tartness. But even with sugar, the tartness comes through. As an adult, I have come to love My Cranberry Sauce.
 
My Holiday Cranberry Sauce comes together in just 20 minutes and uses only three main ingredients. You will never have to resort to a can of Libby’s again… unless that’s your choice. The best part is that it tastes phenomenal and you can prepare it ahead of time since it thickens by itself beautifully as it cools in the fridge. I also like to add some toasted pecans, orange zest and holiday spices.
 
Cranberries are absolutely perfect with turkey… sort of like lemons and chicken. Something about the flavors, they're just made for each other. Which is why it is so good to spread over turkey in your leftover turkey sandwiches.
 
You can make this cranberry sauce up to 1 week before serving.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  8 servings (2 1/2 cups)
 
Ingredients
2 cups water
1 cup granulated sugar
1 cup orange juice
1 12-ounce package (4 cups) fresh cranberries
1/4 cup toasted rough chopped  pecans
1 tablespoon orange zest
1 teaspoon ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the cranberries in a colander and rinse them thoroughly. Pick out and discard any damaged or bruised cranberries.
3. Put the water, orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
4. Add the cranberries to the pot and return to a boil.
5. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
6. Once the cranberries have burst you can leave the cranberry sauce as it is, or dress it up with chopped pecans, orange zest and cinnamon.
7. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
8. The cranberry sauce will continue to thicken as it cools.

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ChefSecret:  Put a Post-it on the refrigerator door reminding you there is a bowl of cranberry sauce inside.
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Quip of the Day:  What did the cranberry sauce say to the dessert table? “I’m the berry best, hands down!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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