Food & Wine (November 2009)
Pity the cranberry sauce! Nobody would ever consider it the star of the Thanksgiving show. But can you imagine a Turkey Day dinner without it?
For lots of folks, cranberry sauce is a complete afterthought. (Many people wouldn't even recognize it without the imprinted ridges left from the can.)
We, however, love cranberry sauce, with its tart, refreshing burst in the middle of all those mashes and dressings and casseroles.
A great cranberry sauce need not be fancy. And it doesn't get any more basic than this Jellied Cranberry Sauce.
Total ingredients for this sauce? Four, including water and cranberries.
Skill level? Can you boil water?
This Jellied Cranberry Sauce is a perfect, classic accompaniment for the Thanksgiving table. It sets nicely thanks to the extra pectin in the apple -- we used Honeycrisp, by the way, instead of Fuji. No reason, really -- that's just what we had on hand.
Truth be told, though, you barely taste the apples. This simple gelatin is all about the cranberries, with just enough sugar to temper their tartness.
If you want a great, basic cranberry sauce, this is it. And making it is only marginally harder than opening a can.
(This photo: Food & Wine)
- One 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
- Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.