Part 3 Of 5 Part Christmas Dinner Series: Gluten-Free, Corn-Free Cranberry Sauce
I started making my own cranberry sauce years ago after I moved to British Columbia, Canada, where cranberries can be bought fresh from the market since they are grown and harvested here. I was surprised at how simple and easy this sauce is to make. The vibrant Christmas red of the cranberries add an interesting flare of color to a Christmas meal and the flavour is an intriguing mix of mostly sweet and and a little tart. To add to the fun, the fresh cranberries make a festive popping sound as they cook.
To begin, get a medium saucepan, a strainer with a bowl under it, and a measuring cup
In the saucepan, add:
3 cups of fresh cranberries
1 cup of white sugar
1 cup of water
Boil this mixture for 15-20 minutes, then pour mixture through the strainer with a bowl underneath (it should look a bit thicker now). Take a large spoon and press the mixture against the strainer to ensure all flavour and most of the pulp is pushed through. The residue left is mostly cranberry skin. Remove bowl with strained mixture and place it in the fridge to cool and thicken. Enjoy!