Cranberry Sauce

Fresh cranberry sauce is one of my big treats of fall. I know you can get that pretty decent tubbed stuff the rest of the year, but I don’t. I have to say before starting this that if I am going to make cooked cranberry sauce, I use half as much sugar as this recipe calls for, and just the bag of cranberries which I don’t think is a full pound. This is a good time remind you that those burner bibs…nice things for cooking cranberry sauce because if it does over-boil, it is messy and sticky. Cool cranberry sauce at room temperature before putting it in the fridge or it doesn’t gel right. And, my personal opinion, cranberry sauce is best served in a crystal bowl so that it looks as pretty as it tastes.

Cranberry Sauce or Jelly

1 lb. cranberries (about 1 qt.)
1 cup boiling water
2 cups sugar
pinch salt

Pick over berries, removing stems and discarding all soft ones. Wash and drain, put into saucepan with the water, cover and boil briskly for 10 minutes. If a smooth sauce or jelly is desired, rub berries and juice through a sieve. Add the sugar and salt to the puree or to the un-sieved berries and continue cooking until sugar is entirely dissolved. Serve either hot or cold. The pureed sauce will jell on cooling. 3¼  cups sauce or 3 cups jelly.

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