Thursday, November 22, 2012

Easy cranberry sauce, just in time for Thanksgiving!

Fresh Cranberries
By Madeleine Dee

My grandmother is a modest cook - with every compliment she receives, she always replies, "Oh, it was so simple." 

I never understood why she would say this until I attended culinary school and realized that cooking is really quite easy with the right knowledge and a little practice. But, I'm a chef, so I have to act cool and pretend like everything I do is extremely difficult and impressive. 
"Oh, roasting a chicken? Rocket science. Have you noticed how awesome and skillful I am?" My ego would just wilt if I ever admitted that anything I do is... *shudder*... easy.

But I digress. :)

My grandmother is a fantastic cook. I love her dearly, she loves me, and so she let me in on her extremely complicated (*wink*) method for preparing cranberry sauce. So, I thought I might pass her recipe along to you. After all, today is Thanksgiving.

1. Bring 1 cup water and 1 cup sugar to a boil in a saucepan with a pinch of salt and the juice and zest of 1 navel orange.

I like to add a teaspoon or two of lemon zest. It really brightens up the flavor!

2. Bring to a boil.

3. Add in your cranberries. (They generally come in packages of 2-3 cups.)

Bring to a boil until they crack and burst. It's the greatest noise! :)

Once they've popped, lower the heat and let the cranberries simmer and thicken, stirring occasionally to prevent burning.

When it's done, your cranberry sauce should look like this:

Go ahead and tell everyone that you did, indeed, go to SO much trouble over these cranberries. I'm not here to judge you.

I'm totally gonna do it, too.

Happy Thanksgiving!

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Executive Chef and Owner of No Place Like Home in Louisville, KY. Writer, actress, chef, professional cook and professional eater.