Before I learned this recipe, I was very take-it-or-leave-it about the obligatory holiday accompaniment. Cranberry sauce in my family was brought over by an extended member of our family in a weird ceremonious ritual. She always brought it with her when she arrived for Christmas dinner. “It” being a can of home-brand cranberry sauce. With an air of great importance, she would greet us delicately as to not damage the cranberry, and walk straight into the kitchen. Ever prepared for such a ceremony, she brought her own can opener, a silver plate and a huge bunch of parsley. She would then wriggle the jelly out with the ridges from the tin still intact and lay it on an overly fancy silver plate and “dress” it with parlsey….hurray…. Christmas is saved, the night may continue!! The ritual still makes me giggle to this day, and was finally put to rest with this cranberry sauce made from scratch that beats the pants off of anything you can buy in a tin.
1.5 pounds Fresh Cranberries (although frozen will do the trick as well)
2 Cinnamon Sticks
1.5 cups Sugar
2 springs Mint
2 Granny Smith Apples, diced finely
This is the fun part. The cranberries will then start to pop as the cooking continues. And that’s all there is to it. Just keep on stirring infrequently and once all of the cranberries have popped, you have your cranberry sauce! If you feel like it’s too thick, add some additional orange juice (apple juice or water also works). Give it a taste and feel free to adjust the sweetness to your liking.