How do you make cranberries? Here’s my recipe.
Cranberries are better as a sauce, meant literally, and not as a jelly course or whatever it is the commercial canned stuff does to them. Trust me. Shred in a food processor:
1 quart raw whole cranberries
1/2 navel orange, unpeeled
Put these into a saucepan with:
1/3 cup water
1/3 cup bourbon
1 cup dark honey
1 tsp allspice
Simmer for 30 minutes. Don’t worry, the berries give off a lot of liquid. If desired, you can thicken the sauce with a little corn starch in cold water, but I prefer to leave it thinner and serve it in ramekins, sort of like a ketchup. Either way, serve it cold. It will be sour, it will be bitter, and it will be yummy.