It isn’t thanksgiving without a cranberry dish, and the vibrant cranberry red is a welcome addition to the earthy colors of the Thanksgiving turkey and traditional sides. Cranberries are tart, so tart as to be inedible without some sweetener. This Cranberry Sauce recipe, however, goes lighter on the sugar to highlight the cranberry and complement the other naturally sweet sides, such as sweet potatoes, butternut squash and cornbread. For an interesting little twist, I’ve added a couple of Clementines.
Method
Rinse and pick through the cranberries for any bad ones.
Bring the cranberries, water and sugar to a boil in a medium-size covered pot.
Lower the heat to a gentle boil, leave the cover ajar, the cranberries pop and spatter.
Cook until cranberries are thick, about 12 minutes.
In the meantime, peel the Clementines, and remove all the pith and strings.
Cut the cleaned Clementines in half and stir in.
Serve at room temperature.
- 2 cups (1 package) fresh cranberries
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 2 Clementines, peeled and cut in half
- Rinse and pick through the cranberries for any bad ones.
- Bring the cranberries, water and sugar to a boil in a medium-size covered pot.
- Lower the heat to a gentle boil, leave the cover ajar, the cranberries pop and spatter.
- Cook until cranberries are thick, about 12 minutes.
- Stir in the Clementine segment halves. Serve at room temperature.
