What would Thanksgiving dinner be without this sweet-tart, jelly-like sauce? Instead of buying it in a can, make your own from cranberry purée.
Yield: about 2½ cups
Time: 30 minutes, plus time to chill
Tools
- medium sauce pan
- small bowl
- whisk
- silicone spatula
- glass or ceramic dish with lid
- immersion blender
Ingredients
- 2 c cranberry purée (400 g)
- 1½ t lemon juice
- ¾-1 c white sugar (125-150 g)*
- ½ c corn starch (60 g)
- ⅓ c cold butter, cut into 4 or 5 pieces
Directions
Combine cranberry purée and lemon juice in the sauce pan.
Combine sugar and corn starch in the bowl and mix well,* then slowly pour into the sauce pan, whisking constantly.
Heat over medium-low heat, whisking constantly, for about 5 minutes. Taste to see if you need more sugar or lemon.
When it starts to thicken, trade the whisk for the spatula and continue cooking, stirring constantly. Be sure to scrape the bottom and sides of the pan to prevent sticking.
When the mixture is very thick and glossy, remove from heat and add a piece of butter. Mix well until it’s melted and just about fully incorporated, then repeat with remaining pieces.
When all the butter has been incorporated, transfer the cranberry sauce to the dish and let cool, then cover and chill for at least an hour.
Blend with the immersion blender before using.
Notes
If you can’t purchase cranberry purée, place fresh cranberries in pot with just enough water to cover, and simmer until they are tender and the skins have popped, about 5-6 minutes. Then strain (optional) and proceed with the recipe.
Can be served with dinner or as a dessert.
This recipe is part of my vegetarian Thanksgiving menu.
Adapted from my recipe for passion fruit curd.
* Combining the sugar and starch before adding them to the liquid helps prevent corn starch’s infamous clumping.
Help
Abbreviations | Conversions | Cooking tips
