I bought two packets of fresh cranberries from Cold Storage intending to make cranberry sauce to go with the turkey I had ordered for lunch. I read a few recipes and decided on my own simple version:
1. 2 bags of fresh cranberries
2. 2 cinnamon sticks
3. One vanilla pod
4. 1/4 cup muscovado sugar
5. 3/4 cup caster sugar
6. Zest of one orange peel and its juice
7. Water to cover half the saucepan
The result was a lovely bright red sauce but it was still tangy. Too tangy or my liking but from the many sites I read, apparently cranberry sauce is meant to the sweet and tart. So I guess it’s perfect. The Helper tried and she said it was not too tart. Then again, I never could stand sour. If you are like me, you’d like to add another 1/4 of sugar.
The Occasional Cook 