Inside My Table #93 | Excerpt
A Recipe for Really Good Cranberry Sauce
HOMEMADE CRANBERRY SAUCE
This recipe couldn’t be easier, and you can make it several days ahead of time and hold it in the fridge. Our publisher/editor Teresa Byrne-Dodge has been making it for 25 years.
4 cups (or 1 bag) fresh cranberries
2 cups sugar
1/2 cup port (or water)
1 Tbsp. grated orange rind
3/4 cup orange juice
2 sticks cinnamon
1 tsp. whole cloves
METHOD: Sort and wash berries, then set aside. Place sugar, port (or water), orange rind, orange juice, cinnamon and cloves in a sauce pan. Bring to a boil, reduce heat and simmer five minutes. Add washed cranberries and boil without stirring until berries are popped. Skim off foam, if desired. Chill. When serving, be sure to warn guests about the whole cloves. Makes about 2 cups.
