Canning Season.
I just go with the basic Americas Test Kitchen recipe for whole berry cranberry sauce — bring 3/4 cup water, 1 cup sugar, and 1/2 teaspoon salt to a boil over high heat; stir in 1 pound of cranberries and return to a boil; reduce to medium and continue to cook for about 5 minutes; transfer to a bowl and let cool to room temperature before serving, or refrigerate for up to 7 days. My husband will eat it by the spoonful straight out of the bowl.
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