Pectin at Work: Home-made Cranberry Sauce

Ingredients:

• 1 bag (16 oz) fresh cranberries
• 1/2 cup liquid (water, orange juice or other juice of choice)
• 1/2 cup sugar (more or less to taste)
• Optional flavorings: orange or lemon zest, cinnamon, ginger, clove

Instructions:

1) Put cranberries and orange juice (or water) in a pot over low/med heat on the stove. Allow to cook until lightly simmering (don’t let it boil!).
2) Mix in the spices of your choice, sugar and orange zest, stirring frequently. After about 15 minutes you’ll notice the cranberries begin to “pop.” Continue cooking until the cranberries have mostly popped and started to turn into a jelly texture.
3) TASTE! You may wish to add more sugar or spices depending on your preference for tang or sweetness. It should have cranberry chunks, but almost the consistency of jam.
** Pro Tip: dip your spoon into the mix, run your finger down the back. If the sauce doesn’t run into the cleared part, it’s thick enough!
4) When texture looks good to you (jelly like with some cranberry chunks), remove from heat and let cool completely. Chill and serve! 

Save in an airtight container in the fridge for up to one week.