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Buttery Peas with Thyme

+ + +

Cranberry Sauce

+

Creamed Spinach

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Cranberry Sauce

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+prep 20 min
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+
× 10 +
+ +
This receipe for cranberry sauce is perfect because it's not too tart, and not too sweet, and allows the berries full scope to speak for themselves. This approach produces a clear gelatinous sauce (called jellied cranberry sauce in the US) without any actual gelatin, and the by-product of a jam-like cranberry mash. +
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1

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+
    +
  • +
    + 12 oz +
    +
    cranberries, fresh
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+
Wash the berries and discard any which are split, soft, or crushed. +
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+

2

+
+
    +
  • +
    + 1 cup +
    +
    sugar, granulated
    +
  • +
    + ¾ cup +
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    water
    +
  • +
    + ¼ tsp +
    +
    salt
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+
Bring the water, sugar, and salt to a boil over high heat. Add the cranberries, and bring back to a boil. Reduce the heat to medium and continue cooking until most of the berries have burst open and the sauce is thick enough to coat a spoon (about 5–10min). +
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+

3

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    +
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Pour everything through a wire mesh strainer into a bowl. Using a wooden spoon, mash the berries, forcing all the liquid possible through the strainer. Transfer the liquid portion to the refrigerator (where it will solidify into a jelly), and set aside the mashed pulp for other uses. +
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+ +,  + https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce +
+ +
+ « Back +
+ + + This receipe for cranberry sauce is perfect because it's not too tart, and not too sweet, and allows the berries full + scope to speak for themselves. This approach produces a clear gelatinous sauce (called jellied cranberry sauce in + the US) without any actual gelatin, and the by-product of a jam-like cranberry mash. +steps: + - ingredients: + - { amount: 12, unit: oz, item: "cranberries, fresh" } + directions: > + Wash the berries and discard any which are split, soft, or crushed. + - ingredients: + - { amount: 1, unit: cup, item: "sugar, granulated" } + - { amount: 0.75, unit: cup, item: "water" } + - { amount: 0.25, unit: tsp, item: "salt" } + directions: > + Bring the water, sugar, and salt to a boil over high heat. Add the cranberries, and bring back to a boil. Reduce + the heat to medium and continue cooking until most of the berries have burst open and the sauce is thick enough + to coat a spoon (about 5–10min). + - ingredients: [] + directions: > + Pour everything through a wire mesh strainer into a bowl. Using a wooden spoon, mash the berries, forcing all the + liquid possible through the strainer. Transfer the liquid portion to the refrigerator (where it will solidify + into a jelly), and set aside the mashed pulp for other uses. +credit: + name: America's Test Kitchen + url: https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce diff --git a/src/sides/cranberry-sauce/image.png b/src/sides/cranberry-sauce/image.png new file mode 100644 index 0000000..40c32af Binary files /dev/null and b/src/sides/cranberry-sauce/image.png differ