Traditional Cranberry Sauce

   This is the real deal and it's so easy to make. It'll leave you wondering why anyone would buy canned cranberry sauce when the fresh version is so quick to prepare, and I think it's actually a really fun thing to make. I especially like the way the cranberries crackle and pop as they are cooking!

  I used to make the Cranberry~Orange Relish recipe on the back of the bag of some brands of fresh cranberries, but now I really prefer this Traditional Cranberry Sauce. Cooking the cranberries reduces the acidity and results in a far smoother consistency, which I think is much better for spreading on those post-Thanksgiving turkey sandwiches. 

  I have plenty of other ideas for using Traditional Cranberry sauce...see below*.

Makes one generous pint (or 2 to 3 half-pint jars)

• 1 12 oz. bag of fresh or frozen whole cranberries (3 cups)
  
• 1 cup white sugar
• 1 cup water

1.) Rinse cranberries and pick through them, discarding any that look old. If you buy them quite fresh, there should be very few bad ones.

2.) Combine all ingredients in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with high acid foods.)

3.) Cook over medium heat, uncovered, stirring occasionally, for about 10 minutes. Once the cranberries start to pop, you can mash them a bit with the back of a large spoon, but it isn't necessary. Because of the high levels of natural pectin in the cranberries, the sauce thickens quickly. Once the skins have started to (audibly) burst, the sauce should be finished cooking within 5 minutes, so be prepared to remove your pan from the heat.

4.) The cranberry sauce will keep for several weeks (if not longer) in a tightly covered container in the refrigerator.

5.) If you want to keep it for even longer, you can process the sauce by first ladling it into 2 or 3 clean, hot half- pint jars, leaving 1/2" headspace.  Run a plastic knife around the edges to remove any air bubbles.  Next, wipe rims spotlessly clean. Place a warm seal on the jar, and then screw on a band finger-tight.

6.) Process in a boiling water bath 15 minutes. Remove the jars from the kettle and let them sit in a draft-free place overnight. Store in a cook dark place for up to one year. Refrigerate and use within a month of opening. 

7.) If by any chance, a jar fails to seal, store in the refrigerator and use within 3 months.

*Ideas on how to use this Traditional Cranberry Sauce in other recipes:

• Whir in a blender to make a cranberry vinaigrette.
• Incorporate a bit into a smoothie for extra Vitamin C.
• Put a dollop on your non-fat yogurt.
  
• Spoon over vanilla ice cream.
• Add a dab to dress up a slice of plain cheesecake.