It’s redder than red, it’s sweet and it’s tart, it’s choc-full of bursting cranberries and it’s indispensible on any table that’s holding a Turkey. It’s Cranberry Sauce time!
Why is this my Basic Bitch Cranberry Sauce? If you haven’t already heard the term basic or basic bitch being thrown around, let me lay it out for you; it’s pretty much any woman (rarely, if ever, a dude) who is totally and utterly mainstream and predictable. It’s an insult. So why am I using it?
Because sometimes what is totally mainstream and predictable is actually AWESOME. There’s a reason things get popular, and it’s often that they’re freaking great. The most zeitgeisty example of this would be the Pumpkin Spice Latte. A joke, yes. But a delicious joke.
So this is my totally mainstream, maybe predictable, definitely delicious, Basic Bitch Cranberry Sauce! It’s just cranberries (I used frozen, because that’s all you can get downunder), a little orange juice, a splash of water and some sugar. I go low on the sugar, because I think that a good cranberry sauce should be more tart than sweet. And I only use the juice, not the zest, of the orange for a subtle hit of citrus.
The beauty of this is not only that it is, in my opinion, the perfect Cranberry Sauce. But it’s also super simple and takes about five minutes to make. It keeps well in the fridge for at least 3 days and even longer if you put it in a sterilised jar. It might be basic, but that’s part of it’s charm; it lets every other thing on the table shine through, enhancing everything it touches.
Coming up next? Brown Butter Parker House Rolls!
- 2 cups cranberries (fresh or frozen)
- ½ cup (110g) caster sugar
- juice of one orange
- 3 tbsp water
- Throw all of the ingredients into a deep saucepan and bring to a boil.
- Cook until the cranberries have burst, about 5-8 minutes.
- The mixture will seem very liquid, but it sets to a soft, jammy consistency as it cools.
- Chill in the fridge and serve!