recipe: cranberry sauce (T-Day 3 of 3)

taken from: Serious Eats 

changes: skipped the cinnamon stick in place of 1 tsp of cinnamon, added 1-2 tbsp triple sec

result: it came out really well, BUT (in my taste) it was a little tart -- i think i'd prefer cranberry sauce to have a bit of tangy & sweet all at the same time. it's a great, reliable base recipe though - next time i will add a touch more sugar, or even brown sugar to help round out the tart.


ingredients:
- 1 (12-oz) bag fresh cranberries
- 1+ cups sugar
- 1/2 cup water
- zest from 1 orange
- 2 tbsp juice from 1 orange
- 1 tsp cinnamon
- 1-2 tbsp triple sec or Grand Marnier 
- pinch kosher salt

to make: combine all ingredients in a medium saucepan. bring to a boil over medium-high heat, then reduce to a simmer. cook, stirring occasionally, until berries start to pop. press berries against side of pan with a large flat spoon (or wooden spoon, though this may stain it) and continue to cook, stirring occasionally, until berries are complete broken down and take on a jam-like consistency, about 10-15 minutes total. 

remove from heat and allow to cool about 30 minutes. add water in 1-tbsp increments to adjust to desired consistency, if needed. sauce can be serviced immediately or stored in the fridge several month.