Joy of Cooking Recipe: Whole Berry Cranberry Sauce

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Cranberry sauceFew 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

Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

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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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