Simply Recipes / Adobe Stock
The holidays are just around the corner!
Its the best time of year because it traditionally demands much cooking and family timetwo of my favorites.
Somehow, its just fallen into others hands.
Simply Recipes / Adobe Stock
But this year, Im dead set on making it myself.
As I was delighted to discover, they all said the same thing!
All the other chefs agree!
It turns out making the sauce is pretty straightforward.
You just combine all the ingredients in a saucepan and cook.
And while the chefs preferred their cranberries fresh, they said frozen will do just fine in a pinch.
As for the cooking, Bennett says you should simmer the sauce until the cranberries start to burst.
When that happens, cautions Dinhut, dont be scared.
The cranberries will begin to pop!
Thats how you know the sauce is ready to be removed from the flame.
Dont forget to stir gently, says Graf.
It’s important to avoid overcooking, as this can break down the pectin and make the sauce runny.
Then, when its ready, let it cool, she adds.
Cooling the sauce lets the pectin set to a perfect consistency for spooning over juicy slices of turkey.
It also gives the flavors time to develop, notes Graf.
The Ingredients To Add to Cranberry Sauce
The chefs have some spins on the classic side dish.
Dinhut often swaps the oranges for lemons and adds jalapenos for a kick.
Field loves experimenting with additional fruits.
Others include apple cider vinegar along with the orange juice.
Spices are also popular.
For Graf, cinnamon and clove add warmth and a holiday touch that pairs beautifully.
Manning and Som go for star anise.
And if you have leftovers, says Graf, you might also freeze them.
Just defrost them in the fridge overnight before serving.
I just might come up with my own, novel flavorings.
