Cranberry Sauce

A holiday must have, simply whipped together in the style of our quick pan jams.

Author

Helen Park

Servings

6-8

Category

Side Dish

Ingredients

• 1 cup sugar
• ¼ cup water
• 1/8 tsp fine sea salt
• 1 tsp Urfa pepper
• 4 cups fresh or frozen cranberries (1 pound)
• ¼ cup pomegranate or orange juice

Directions

1. In a small heavy bottom sauté pan, cook the sugar and water to an amber caramel.
2. Add the rest of the ingredients and bring back to boil.
3. Boil for 20 minutes or until the fruit is cooked and the jam is sticky and shiny. You can lower the heat to simmer to avoid scorching.
4. Remove from heat and store.