Easy Cranberry Sauce from ‘The Food Lab’
This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.). The book is based on The Food Lab column López-Alt writes for Serious Eats.
Photograph by J. Kenji López-Alt
Easy Cranberry Sauce
Makes about 2 cups
4 cups fresh or frozen cranberries
½ cup water
1 cup sugar
¼ teaspoon ground cinnamon (optional)
¼ teaspoon kosher salt
Combine all the ingredients in a medium saucepan, bring to a boil over medium-high heat and cook, stirring occasionally with a wooden spoon, until the berries start to pop. Mash the berries against the side of the pan with the spoon, then continue to cook, stirring occasionally, until the berries are completely broken down and have achieved a jam-like consistency. Remove from the heat and allow to cool for about 30 minutes.
Stir in water in 1-tablespoon increments to adjust to the desired consistency.
Reprinted with permission from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.).
More Thanksgiving recipes to love:
Persimmon-Pumpkin Pie from Giada DeLaurentiis
Cornbread and Challah Stuffing from ‘The Chef Next Door’
Thyme-Stuffed Portobellos with Rosemary Gravy from ‘Chloe’s Vegan Italian Kitchen’
