… a recipe for The World’s Easiest Cranberry Sauce.
1 bag fresh cranberries
1 cup sugar
1 cup water
Put cranberries into a small-to-medium-sized saucepan. Take a moment to make certain there isn’t a twig or a pebble in there by mistake. (I’ve never encountered one, but everybody says to check, so somebody must have, at least once.)
Add the water and the sugar. Stir to combine. It’s probably a good idea to use a wooden spoon, because you’re going to want to stir the mixture some while it’s cooking, and it’s going to get hot.
Put the saucepan on the stove and turn the burner up to high. Bring the cranberries-water-and-sugar mixture to a furious boil, stirring every now and again. Keep on boiling it until the cranberries have all popped.
Remove from heat and pour the sauce into a bowl or tureen or what-have-you, so long as what you have isn’t going to melt from the heat. Put the saucepan in the sink and run some water into it, so that you don’t end up having to remove the cold solidified remnants with a chisel later. Remember to turn off the stove.
Serve the sauce with turkey, or with pancakes, or with whatever seems good to you. It’s good warm or cold, either way, and will keep for a day or so in the refrigerator.
Some people fancy this up with lemon peel or other seasonings, but simple is easier and works just fine.
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