Sobre esta receta

Una salsa de arándano rojo simple e infalible hecha con solo tres ingredientes — arándanos rojos frescos, azúcar y agua. Se prepara en menos de 20 minutos y ofrece el equilibrio perfecto entre ácido y dulce con un hermoso color rojo rubí. Mucho mejor que cualquier cosa de una lata, esta receta clásica es un básico de la mesa navideña que también funciona como condimento, untable o cobertura de postres.

Instrucciones

1. 1

   Rinse the cranberries under ^[cold water] in a colander and pick through them, discarding any that are soft, shriveled, or discolored.

2. 2

   Combine the sugar and water in a saucepan over ^[medium heat]. Stir occasionally until the sugar has fully dissolved, about 2–3 minutes. You don't need the water to boil — just heat until the sugar is no longer grainy.

3. 3

   Add the cranberries and a pinch of salt to the saucepan. If using, add the orange zest and cinnamon now. Stir to combine.

4. 4

   Increase the heat to ^[medium-high] and bring to a boil. You'll start to hear the cranberries popping — this is normal and expected. Stir occasionally.

5. 5

   Once boiling, reduce the heat to ^[medium-low] and simmer uncovered for 10–12 minutes, stirring every couple of minutes. The cranberries will burst and the sauce will thicken noticeably. It will look loose at this stage — that's fine.

6. 6

   Remove from heat. Taste the sauce and adjust sweetness if needed — add 1–2 tablespoons more sugar if it's too tart for your preference, and stir until dissolved (the residual heat will melt it).

7. 7

   Transfer the sauce to a mixing bowl or quart jar. It will look thin while hot but will thicken to a perfect, jammy consistency as it cools. Let it cool to room temperature, then refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.