With Thanksgiving coming — for Americans, anyhow — a few quick notes about Cranberry Sauce. Although, really Cranberry Sauce is amazing anytime. I made this batch to serve with slow-grilled Pork Chuleta and it was terrific. I believe food should taste like what it is, and be made from what it is, and hate the tyranny of canned cranberry sauce. This stuff is impossibly easy to make.

Another great thing about this recipie is that, for once, it’s a rare case where freezing a raw material helps the flavor and texture. Freezing expands water into ice, which breaks cell walls — and makes the berries break down easier and faster. (During cranberry season, when you buy cranberries, just buy a few extra bags and put them directly in the freezer; when cranberries aren’t in season, you’ll be glad you did whether making sauce or scones or cranberry upside-down cake.)

CRANBERRY SAUCE FROM SCRATCH

1 Bag frozen cranberries, picked over for stems and rinsed. 

4 Tbsp water

1 Tbsp Lemon Juice

1.5 Tbsp Lemon Zest (or to taste)

3 Tbsp Sugar (or to taste, but not too much; you want this to taste of berries, not sugar.)

Combine in thick-bottomed pot. Heat on medium heat until boiling. Stir often, adding water if necessary, until berries break down. Cool to room temperature. Store in fridge for no more than 7 days. Serve at desired temperature with anything you see fit. (Some like a temperature contrast — cool sauce on warm roasts — but I prefer it room temperature, to mellow the flavors). 

(A dollop of the finished product.)

Seriously, that jelly stuff from the can with the lines on it is disgusting, 

J.