Cranberry Sauce Sans Ridges
I have a best friend who loves canned cranberry sauce. Actually, “loves” may be an understatement. This friend, without fail, brings his one can of cranberry sauce each year to our annual Friendsgiving. No one offers to bring this dish as Ryan surely has claimed it.
He brings the can, along with its separate dish. He removes the lid and carefully, slowly slides the maroon cylinder from its casing. He carries this dish, next to the others who have worked for hours on their turkey, stuffing, potatoes or whatever their prized dish is. With the same pride, Ryan places his cranberry sauce in the center of the table, smiling from ear to ear. And each year, he reminds us how much he loves the ridges from the can that are now imprinted in the “sauce,” and the easy cuts made in this cylindrical masterpiece as one’s knife glides down the thick, gooey paste that is canned cranberry sauce.
My mother, on the other hand, has kept canned cranberry sauce as far away from our Thanksgiving table as possible. She’s “forgotten” to put it out when my aunt brought it over, or has kept at on the other side of the table so it will not tempt my brothers and I.
She has since taken the cranberry duty away from extended family and has gone on to making her own. Ryan would certainly not be pleased, but I am not complaining. Despite Ryan’s efforts, I have not had cranberry sauce from a can in years, because I remember not liking it as a child so now I just stick to my mom’s.
Here, in my opinion, is the best cranberry sauce around. Trust me, it’s incredibly, incredibly easy and worth every second of your 15 minutes.
Remember, cranberry sauce is meant to be a condiment. Many people are turned off my the tartness of cranberries, which is why you’re not supposed to eat it by itself.
- 16 oz fresh cranberries
- 1/3 cup water
- 1 cup sugar
- Juice of two oranges
- 1 cinnamon stick
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Combine cranberries, water and sugar in a pot. Bring to a boil, then reduce heat. Add orange juice and spices, and continue to cook another 10 minutes. Adjust seasoning and sweetness to your taste. Some of the cranberries will burst, some will stay whole. Allow to cool before serving and enjoy!
Food blogger Kristy has been in love with food ever since she was building restaurants out of her plastic kitchen set at age 5. Now, she spends most of her free time exploring new markets, visiting local farms and perfecting the art of bread baking. Originally from Philly, she dreams of living in the mountains of New England or the Pacific Northwest someday.