Few side dishes are able to play off the roast turkey as well as freshly made cranberry sauce. Tangy, vivid, and sweet, and not in the shape of a tin can, this cranberry sauce is the ideal accompaniment to a perfectly roasted turkey. From Joy of Cooking: 75th Anniversary Edition.
Whole Berry Cranberry Sauce
6 to 8 servings
Combine, bring to a boil, and stir until the sugar is dissolved:
2 cups sugar
2 cups water
Boil the syrup 5 minutes. Add:
4 cups cranberries (1 pound)
Simmer the berries in the syrup very gently, uncovered, without stirring, until the berries are translucent, about 5 minutes. Skim off any foam. Add, if desired:
(2 teaspoons grated orange zest)
Pour the berries into a serving dish and chill until cold throughout, about 3 hours or up to one day.
Recipe excerpted from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Copyright © 2006 by Simon & Schuster, Inc. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.
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