This is how my grandfather made his cranberry sauce. The only change I’ve made from the original is to cut down on the sugar by replacing the water with apple cider. The sweet and tart is nicely balanced with perhaps a slight emphasis on tart. If you prefer your cranberries sweeter, add another 1/4 cup of sugar. Another yummy choice would be to use orange juice in place of the apple cider.
| Cranberry Sauce | Print |
Author: Charlie Hepburn
Ingredients
- 12 oz. Vermont cranberries, rinsed and picked over
- ¾ cup apple cider
- ½ cup sugar
- 3 cloves
- one cinnamon stick
- several strips of orange peel
- ⅛ teaspoon salt
Instructions
- Bring apple cider, sugar, cloves, cinnamon stick, orange peel and salt to a boil over high heat stirring occasionally. Boil for two minutes before adding the cranberries - this infuses the sugar syrup with the flavors of clove, cinnamon & orange. Add cranberries, reduce heat to medium and stir only once. Let the cranberries cook and pop for five minutes. Remove from heat and let cool. May be kept in the fridge a day or two before serving.
EAT WELL AND BE WELL