Cranberry Sauce — Simple, as in Syrup

Ready to cool and gel in the fridge

When I was growing up, I was given the task of chopping up the cranberries and the orange for the cranberry relish. I also got to open the can for the cranberry sauce. Eventually my family went to using the whole berry sauce, which I guess was a step in the right direction. Maybe.

Many years later, long after I had left my parents’ home, I learned that it’s easy to make whole berry cranberry sauce yourself. This is another one of those things where the recipe is on the back of the package, nobody every looks at it. Also, I suspect that people assume that this is going to be a whole lot of work, but it’s really simple.

A “simple syrup” is just 1 cup of sugar dissolved in 1 cup of water. Oh, simple. We have to go a little more complex than that, because cooking this stuff in sugar water is kinda boring. You need to amp it up just a little. You have a choice of liquids: cranberry juice (not cocktail) or red wine.

Just in the pot and starting to pop.

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