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
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.