REALLY EASY CRANBERRY
SAUCE
I understand the appeal of canned jellied cranberry sauce.
It plops out of the can, has those pretty ridges, and can be
sliced up and placed right in the center of a plateful of curly
parsley. It’s got a kind of Betty Crocker appeal to it. But
whole-berry sauce in a can or jar? Why, when homemade is
so much better, and blindingly simple to do?
Here’s why to make it yourself: first off, cranberries are
extremely high in pectin. This is the cellular glue that holds
plants together and is the primary jelling agent in jellies.
Unlike most other berries, which require you to add