Cranberry Sauce

Servings: 9 | Amount Per Serving: 2 1/4 cups

• Prep Time: 5mins
• Cook Time: 15mins
• Total Time: 20mins

Ingredients

• 1) 1 cup (200 g) sugar
• 2) 1 cup (250 ml) water
• 3) 4 cups (one 12-ounce package) fresh or frozen cranberries
• 4) Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Steps

• 1) Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• 2) Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
• 3) 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) Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.
  We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.
• 5) Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
  Note that the cranberry sauce will continue to thicken as it cools.
• 6) The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice and 1/2 cup
  of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)