Whole Berry Cranberry Sauce

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Native to North America, cranberries have been part of the culture of those who have lived on this land for centuries. Indigenous peoples of North America have a long history of using cranberries as a food source, medicine and a dye. Known for their distinct tartness and bright color, cranberries also contain massive amounts of natural pectin (the gelling agent used to thicken jams, jellies and preserves). The pectin is held in the cell walls of the acidic cranberry, when heated the pectin is released and once combined with the sugar it binds together to form a gel, adding the body to the sauce. The first written mention of a cranberry sauce style preparation was in the American colonies in 1672. Our easy recipe for Whole Berry Cranberry Sauce is the perfect side dish for any holiday or cold weather meal and pairs well with earthy herbs like, thyme, marjoram and sage (the flavors you find in a traditional stuffing). Use cranberry sauce as a tasty sandwich spread, stir it into your morning yogurt, or add to a smoothie.

Ingredients:

4 cups (12-oz package) fresh or frozen cranberries
1 cup Sugar
1 cup water

Optional: Pinch or two of orange zest, cinnamon, nutmeg, or allspice, to taste

Main Ingredient(s): Cranberries

Steps:

Rinse cranberries in colander, pick out and discard any that are damaged or bruised.
Bring water and sugar to a boil in a medium saucepan on high heat. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower heat and simmer for 10 minutes or until most of the cranberries have burst.
Once the cranberries have burst you can mix in any of the optional ingredients.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note: the cranberry sauce will continue to thicken as it cools.