My Fellow Americans,
As we approach Thanksgiving, I must ask: when did it become acceptable to confuse cranberry sauce with that horrendous gelatinous mass that slides from a can and holds its shape, right down to the ridges from the can? There is nothing “cranberry” nor “sauce” about that gastronomical abomination.
I implore you, please consider making your own cranberry sauce this holiday season. It’s wicked easy and can be made far in advance to be canned or a few days before the big meal and left in the fridge.
Amaretto Cranberry Sauce
Yield: Four 12-oz jelly jars, plus a little extra; depends on how long you let it cook
- 3 12-oz bags of fresh whole unsweetened cranberries
- 2 cups sugar
- Finely grated zest from one lemon
- 2 cups Amaretto
- Put everything in a large pot over medium heat. Stir to coat.
- Once sugar dissolves into the Amaretto and becomes thick and syrup-like, reduce heat and simmer; cranberries will start to burst as they simmer. Cook until desired consistency is reached; 30-60 minutes. Sauce will thicken as it rests/refrigerates!
- You have made cranberry sauce; it will amaze your family and friends. Your in-laws may even start to like you.
- Store in the fridge for a few days or can using the directions below.
To Can the Sauce:
- Ladle hot cranberry sauce into hot, clean jars leaving 1/2″ headspace. Wipe rims, place lids and affix screw bands. Process using the water bath method for 15 minutes. Let cool on towel-lined counter/table top for 12 hours before checking the seal; label and store. If any jars failed to seal correctly, refrigerate and consume within a week.
I usually make my cranberry sauce with brandy, but discovered Amaretto works very well. If you do use brandy, you may want to add a bit more sugar. On that same vein, you may find that 2 cups of sugar is too much for your liking as Amaretto is already quite sweet.
The alcohol will be cooked out of this by the end, but if you want a true non-alcoholic version of this sauce, I recommend using ginger ale, unsweetened apple or orange juice in place of the booze.
I also enjoy cranberry sauce on salads (makes a great vinaigrette), mixed in yogurt or atop ice cream. How do you use cranberry sauce?
Please let me know if you made this and any alterations; I love hearing what everyone does in their kitchen (culinary pursuits, you pervs).