Cranberry Sauce
Finding cranberries in Barcelona is not an easy task. I always ask my mom to bring a batch of frozen ones whenever she flies in from New York to spend Thanksgiving with us. This is the recipe I made last year and, judging by the speed at which it disappeared on our Thanksgiving dinner table, I either made something really good or I made too little. (I prefer to believe the first one.)
And best of all, it required no searching for sophisticated recipes online. I just followed the recipe on the bag and then added a personal touch. It won’t take you more than 20 minutes to make it and it makes 2 and ¼ cups.
INGREDIENTS
- 1 cup sugar
- 1 cup water
- 1 12-ounce package of frozen cranberries
- 1 whole orange (Mark’s not-so-secret extra ingredient)
METHOD
1. Combine sugar and water in a medium saucepan.
2. Bring to boil, add cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
3. Chop the orange and add it to the sauce while it’s still hot.
4. Put all in a blender and blend until you get a nice consistency.
5. Cover and cool completely at room temperature. Refrigerate until serving time.