Food & Drink

Easy Cranberry Sauce

Easy Cranberry Sauce from Food to Live By by Myra Goodman

Sweet and tart cranberry sauce is as essential to a Thanksgiving table as the bird and gravy. This recipe from Myra Goodman’s Food to Live By is simple, elegant, and the perfect sauce to mantle a roasted turkey.

Fresh Cranberry Sauce

Makes about 2 cups

“Homemade cranberry sauce is great any time of year with roast chicken, pork, or turkey. The tartness of the soft cranberries in this sauce is balanced by sweet orange juice. When the dinner is for adults only, a splash of port adds a special treat. Since fresh cranberries are not available year-round, buy an extra bag or two in the fall and stick them in the freezer. This recipe is easily doubled or even tripled.”

- 1 cup sugar
- Grated zest of 1 orange
- ¼ cup fresh orange juice
- 12 ounces (1 bag) fresh or frozen (unthawed) cranberries
- 2 tablespoons port (optional)

1. Place the sugar and 1 cup of water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves.

2. Add the orange zest, orange juice, and cranberries and let return to a boil. Reduce the heat to low and let simmer until the berries burst and soften and the sauce thickens, about 15 minutes.

3. Remove the cranberries from the heat and stir in the port, if using. Let the cranberry sauce cool to room temperature. The cranberry sauce can be served at room temperature or chilled. It can be refrigerated, covered, for up to 1 month.

From Grilled Caesar Salad to Merlot-Braised Short Ribs, Myra Goodman’s first book delivers terrifically doable recipes for cooking with whole foods. Get the cookbook reviewers call a “kitchen must-have,” “indispensable,” and “a favorite.”