James Peterson

Cranberry Sauce

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This straightforward sauce is the one served in England and the United States with roast turkey. It should not be confused with more elaborate French cranberry sauces, which are actually brown sauces garnished with whole cranberries.

Ingredients

t
cranberries 1 lb

Method

  1. In a heavy-bottomed saucepan, combine the cranberries, sugar, and enough water to cover the mixture by 1 inch (2.5 cm).
  2. Bring the mixture to a slow simmer and cook for abo