Cranberries Part II: The Sauce

Arguably, the holiday season would not be the same without cranberry sauce.  I sometimes balk—in a weak attempt to avoid the whole idea. No matter, eventually I buckle and make a fresh batch anyway. I can’t help myself.

Cranberries are a big crop in Oregon. With gobs of bogs scattered along our coastline there’s no excuse not to have plenty on hand.

If you’ve got the berries and time is your problem, here’s a simple cranberry sauce for you. Combine the berries, sugar, a little liquid, and pop it all in the microwave. In five minutes a luxe sauce will materialize with little effort on your behalf.  If you wish, add a little grated ginger or orange zest.

Enjoy it with toast or on hot cereal in the morning.  Dress it up with a splash of vinegar, onion or garlic, a teaspoon of ras-el-hanout or other red pepper spice blend and you’ve got handcrafted chutney (for more ideas see chutney).  It’s a festive homemade gift that’s ready when you are.

Five Minute Cranberry Sauce

Ingredients
2 cups fresh cranberries, rinsed
⅔ cup granulated sugar
¼ cup water, orange juice, or brewed Orange Spice Tea
1 tsp orange zest or grated ginger (optional)

Directions

  1. In 4-cup microwaveable glass measure or similar bowl, place cranberries, sugar, liquid and optional flavoring.
  2. Cover loosely, cook in the microwave for 5 minutes using the following sequence, taking care not to boil over: bring to a boil and cook for 2 minutes, then stir. Cover, cook 1 minute and stir again. Cover, cook for 30 seconds and stir, repeat for another 30 seconds.
  3. Berries will pop, release their liquid and thicken into a sauce. If not, repeat for 30 seconds.  Pour into storage container and refrigerate.  Yield: 1½ cups.

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