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Cranberries

  • Everyone has their own spin on cranberry sauce, but you don’t necessarily need a recipe to make a beautiful cranberry sauce. The Kitchn has a unique formula for the perfect cranberry sauce, with options for other add-ins of your choice!
  • Have you tried cranberries without any flavour additions? They’re quite tart. We recommend adding sweetener like regular white granulated sugar or maple syrup to enhance their unique flavour.
  • Try cutting down on the acidity of cranberries by adding approximately ¼ tsp. of baking soda for each cup of cooked cranberries. It’s a similar trick that people use to cut down on the acidity of tomato based soups and sauces. Just make sure you wait for the bubbles to diminish before you taste test again.
  • For best results, cook cranberries just until they pop. Overcooking them makes them taste bitter.
  • If you don’t have access to fresh or frozen cranberries, you can reconstitute dried cranberries by soaking them in hot water for 20 minutes before using in recipes that call for fresh berries.
  • Use a food processor to finely chop cranberries quickly and easily.

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