Holiday Cranberry Sauce

Thanksgiving calls for a proper feast. While the first sighting of a pumpkin inspires some to plan Halloween costumes or jump ahead to gift-giving lists, autumn has me thinking about turkey, stuffing, and every dish that makes the feast delicious. Now that Thanksgiving is a little over a week away, I finally can share the holiday cranberry sauce recipe that will be on my table this year.

Homemade cranberry sauce is a holiday essential that is simple to prepare and adds vibrancy with its ruby tone and bright flavor. In this recipe, tart cranberries are made irresistible with the addition of brown sugar, Cointreau, and a touch of balsamic vinegar if desired, which adds depth without overpowering the classic brightness that livens up all the savory dishes on the table.

Ingredients

1 package cranberries (12 oz.)
¾ cup water
1 cup brown sugar
2 tablespoons Cointreau
1 tablespoon balsamic vinegar (optional)
6 peppercorns

Begin by tying the peppercorns in cheesecloth so they are easy to remove. Combine all the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 15 to 20 minutes, stirring occasionally, until the sauce has thickened and the berries have burst. The sauce will thicken more as it cools.

Remove the saucepan from the heat, discard the peppercorn bundle, and allow the sauce to cool. Stir occasionally so that the sauce does not form a skin. Refrigerate if storing.

While the cranberry sauce cooked, some of the berries will have burst and others will have remained mostly whole. The combination leads to a jammy texture and even flavor. Not only is this great for holiday plates, but when you make a Thanksgiving sandwich the next day (or later that night), the cranberry sauce makes a delicious condiment. Alternately, you can just eat it by the spoonful like I do.

Once you have made this fresh cranberry sauce, you may be inspired to make these cookies with a layer of cranberry filling.