For years I have avoided cranberry sauce. I like cranberries (as witnessed by my cranberry bread!) I even like to eat dried cranberries or put the jellied cranberry sauce into thumbprint (jolly jelly) cookies. However, every year when I face whether to bother with cranberry sauce, since only child #2 really likes it, I wonder if it’s worth it.
This year I had a thought. I knew my mother’s secret of adding salt to bitter coffee to take out the bitterness, so I thought I’d give it a whirl! It turned out better than expected and, for the first time in forever, I actually enjoyed cranberry sauce with my Thanksgiving dinner! Here is how I made it:
1, 12 oz. bag of fresh cranberries
1 tsp. orange zest
3/4 cup of water
1 cup of sugar, or more to taste
1 tsp. salt
Add all ingredients into a medium saucepan and heat until it comes to a rolling boil, stirring frequently. Turn down and simmer for 15 minutes, stirring occasionally. When thickened, pour into a bowl to cool. Can be served warm or refrigerated for serving later. It’s really tasty, and even better the second day! Hope you had a beautiful Thanksgiving!