July 24, 2017

Cranberry Sauce

cranberry

Janine Pineo Photos - Cranberries from Lynch Hill Farms, Harrington

• By Janine Pineo •

It may seem a bit out of season, but these cranberries have been in the refrigerator since Christmas and still were in fine shape on Feb. 16 when I cooked my last batch of cranberry sauce.

I’ve been stopping at Lynch Hill Farms in Harrington for a few years now, usually around the holidays as I make my way to my grandmother’s in Machias. I see the cranberry fields during the growing season, anticipating the harvest each year and knowing that the fruits will be magnificent, often bigger than grapes in size.

And their storage capacity is excellent. These stayed in their paper bag, only emerging each time I needed to make something with cranberries.

Perhaps my favorite recipe for cranberries is a very simple sauce. It takes maybe 25 minutes from start to finish and the result is a tart treat that lets the berries shine.

Cranberry Sauce

4 cups Lynch Hill Farm cranberries
1 cup sugar
1 cup water

Pick through the cranberries, removing any that have soft spots. Rinse berries thoroughly.

Combine the cranberries, sugar and water in a saucepan and cook over medium heat until the berries have burst and the sauce thickens, about 20 minutes. The sauce will take on a glassy quality when it has cooked thoroughly.

Cranberries

The sauce in the first 10 minutes as the berries burst and begin to cook through

Cranberries

The sauce in the last 20 minutes of cooking

Cranberries

The finished sauce clings to the spoon and has a glassy appearance