Cranberry Sauce

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Here is my very favorite recipe for cran­ber­ry jelly:

• Buy a can of cran­ber­ry jelly.
• Throw it in the trash and make some­thing else.

I don’t like cran­ber­ry jel­ly. It’s just red wig­gly stuff. Looks a lot more like bal­lis­tics gel than it does food.

Fresh cran­ber­ries, on the oth­er hand? They’re ossim.

The large-batch recipe makes about 5 pints; the small­er one about half that.

• • Ingre­di­ents for large batch:
  • 8 cups cran­ber­ries (about 2 lb.)
  • 4 cups sugar
  • 4 cups water
  • ¹⁄₃ cup orange, lemon or lime juice
  • ¹⁄₄ to ¹⁄₂ tsp. or more of some­thing hot: Cayenne pep­per, Sriracha, what­ev­er you like. I like to put in a pinch of ghost pep­per salt.

• OPTIONS: 
  • Replace 1 tbsp. of juice with 1 tbsp. vanil­la extract
  • Replace 1 tbsp. juice for grat­ed zest of one large orange, lime or lemon
  • Replace a table­spoon or two of juice with bal­sam­ic vinegar

• • Ingre­di­ents for small batch:
  • 12 oz. cran­ber­ries (about 3 cups)
  • 1 ¹⁄₂ cups sugar
  • 1 ¹⁄₂ cups water
  • 6 tbsp. orange, lemon or lime juice
  • ¹⁄₈ to ¹⁄₄ tsp. or more of some­thing hot: Cayenne pep­per, Sriracha, what­ev­er you like. I like to put in a pinch of ghost pep­per salt.

• OPTIONS: 
  • Add 2 tsp. vanil­la extract
  • Replace 1 ¹⁄₄ tsp. juice for grat­ed zest of one large orange, lime or lemon
  • Replace a tsp. or two of juice with bal­sam­ic vinegar

Com­bine sug­ar and water in a large stain­less steel saucepan. Bring to a boil over high heat, stir­ring to dis­solve sug­ar. Boil hard for 5 minutes.

Add cran­ber­ries and return mix­ture to a boil. Reduce heat and boil gen­tly, stir­ring occa­sion­al­ly, until all berries burst and liq­uid begins to sheet from a met­al spoon; around 15 minutes.

Stir in the juice the last few min­utes of cook­ing, plus any option­al ingredients.

If You’re Canning:

Ladle hot cran­ber­ry sauce into hot jars, leav­ing ¹⁄₄ inch head­space. Remove air bub­bles and adjust head­space, if nec­es­sary, by adding hot cran­ber­ry sauce.

Wipe rim. Put lids and rings on your jars, fin­ger­tip tight.

Process jars in a boil­ing water can­ner for 15 min­utes, adjust­ing for alti­tude if nec­es­sary (see below). Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when cen­ter is pressed.