Recipe of the Week: Cranberry Sauce
To celebrate the holiday, this week’s recipe is coming a day early, to help you prepare for tomorrow’s big dinner! Taken from Sam Sifton’s book, appropriately entitled THANKSGIVING: How to Cook it Well, the following recipe for cranberry sauce is sure to beat that gelatinous cylinder you were planning to scoop from the can!
Basic Cranberry Sauce
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, which we add to cranberry sauce to offset its tanginess and acid, which is why the berries are tangy in the first place, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Read more