Cranberry sauce will keep for days in the fridge, and needs only to be pulled out and placed on the table. There are several ingredients you can toss in to make your cranberry sauce unique: try simmering a sprig of fresh rosemary, a bit of grated fresh ginger, a chopped orange or grapefruit, or a few stalks of chopped rhubarb along with the cranberries, swap red wine or port for some of the liquid, or add a glug of balsamic vinegar or Grand Marnier as it simmers.
1 bag (about 2 1/3 cups) fresh or frozen cranberries
1/2 cup (125 ml) sugar
grated orange zest (optional)
1/2 cup (125 ml) orange or apple juice or water
1. In a medium saucepan, bring ingredients to a boil, stirring.
2. R educe heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop.
3. Cool and serve, refrigerate for up to 5 days or freeze for up to 6 months.
Makes about 2 cups.
Originally published in ParentsCanada magazine, October 2012.
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