Monday, November 20, 2006

Cranberry Sauce

When autumn came last year in Budapest, it found me making batch after batch of cranberry sauce. My mother had emailed me our recipe, mentioning that it just called for two normal, American packages of cranberries, and she couldn't remember how big they were. The place to buy cranberries in Budapest turned out to be the Asian market, where they sold imported Ocean Spray cranberries, so this didn't end up being a problem.

This is my ancestral cranberry sauce recipe. It really is better than most cranberry sauce. It's also incredibly easy.

  • 2 12oz packages of cranberries
  • 1 cup sugar
  • 1/4 cup brandy, rum, or cognac

Wash the cranberries, throwing out any soft ones. Put them into a roasting pan big enough that there are at most three layers of cranberries. Pour the cup of sugar onto them and mix it around a little bit. Cover the pan (with aluminum foil, unless you have an actual cover for the pan) and bake for 45 minutes in an oven pre-heated to 350 degrees. Take it out of oven, uncover it, and let it sit for about five minutes. Stir in the alcohol, put it in a bowl, cover, and refrigerate.

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