Yield: about 1 1/2 quarts
Cook’s notes: Julia Child’s glistening, sweet-tart cranberry sauce (adapted from “The Way to Cook”) fits holiday needs for quick, easy cooking that will impress those accustomed to canned sauces. Buy cranberries on sale and toss a few extra bags in the freezer (this recipe takes four bags); there’s no need to thaw them before using here. Although the recipe gives the option of using brown sugar, I don’t, as I find it too syrupy-sweet. This makes a great filling for butterhorn rolls — perfect for Thanksgiving.
3 large oranges
1 lemon
1 1-inch chunk peeled fresh ginger
3 cups sugar (1 cup granulated to pulverize; 2 cups granulated and/or brown sugar for simmering)
3 pounds cranberries
With a vegetable peeler, gently peel off the top layer (zest) of the oranges and lemon, trying to avoid the white layer (pith) underneath. Pulverize the zests and ginger with 1 cup granulated sugar in a food processor; pour into a large, heavy saucepan. Juice the oranges and pour 1 1/2 cups juice into the saucepan; juice the lemon and add its juice to the pan.
Wash the cranberries and drain in a colander, discarding any withered berries and stems. Add to the saucepan and stir. Over medium heat, bring to a boil, allowing the liquid to bubble up over the berries for 2 to 3 minutes, just until they burst. Set aside. Taste after 30 minutes; stir in a little sugar, if it’s needed, but it is a relish and should be somewhat tart to go with meat. It will jell when cold. Pour into jars or plastic containers and chill, covered.
