I’m so glad you started this thread! We’re actually doing an online hangout the night before Thanksgiving.
But back to the game… we’ll post about Pie Night In soon.
Cranberries. I love making cranberry sauce and it’s so easy! I don’t have a photo, but I’ll walk through what I do.
Start with fresh cranberries. You can usually get fresh cranberries in a 12oz bag. Put your berries in a strainer and run cool/cold water over them to rinse out stems and things. Pick out damaged berries or anything that looks weird. I’ve seen little leaf bits and other organic debris from time to time, so washing and picking is really important for a high quality sauce.
While you’re picking and cleaning berries, get a saucepan out with a cover or lid. The lid or cover (like aluminum foil) is important because as these little guys cook, then tend to splatter and pop. I don’t like cleaning little red spots off my walls.
Okay, in the saucepan add one cup of water and one cup of sugar. Swirl it around a bit to mix and let it sit over medium heat until it comes to a boil.
By the time the water and sugar boil your berries should be clean. Give those berries a little shake off in their strainer and pour them into the saucepan and cover. Once the temperature comes back up, the berries will start bursting open. Let them pop and squeal, but open that lid up and give them a stir once in a while. After 15 minutes, take the pan off the heat and let it sit uncovered until cool enough to transfer to a presentation dish.
If you like your sauce a little thicker, then reduce your water to 3/4 cup. Sometimes I do that when I’m specifically making sauce for Turkey Sandwiches. Mmmmmm leftovers!