Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce; we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.
Ingredients
Method
- Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl.
- Add the sugar, zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
- Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.
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