In the U.S., cranberries grow in bogs and are only available in fresh form in late autumn when they are harvested.Tips:
The only tools needed are a medium saucepan and stove. Cranberries really need regular sugar and not a substitute. Mind the instructions for sorting the cranberries, for one rotten berry can spoil the whole batch. The berries will begin popping as they cook. The goal is to get the skin to pop and release a bit of the juice without losing the fruit’s integrity entirely.Ingredients:
Heat cold tap water and sugar in a medium saucepan. As the water heats the sugar crystals will disappear. Add cinnamon to taste.
In the meantime, wash and sort the cranberries in a colander. Run your fingers through the fruit to sort. Perfectly ripened cranberries feel like light wooden beads. When you feel something mushy, that is usually a rotten berry. Sniff and look for blackened, overripe berries. These have a distinctive “medicine” smell and need to be removed before you cook the berries.
Once the water is almost boiling, throw in your sorted fruit and lower heat to simmer. Gently stir with a wooden spoon to keep heat evenly distributed. Do not cover and do not boil. Sauce is done once the color is a deep uniform red. Allow to cool before pouring into serving dish. This is very pretty served in a cut glass bowl.
Store in sealed container in refrigerator.