经典自制蔓越莓酱

Name: 经典自制蔓越莓酱
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 8 servings
Ingredients: 12 oz 新鲜蔓越莓，冲洗并挑选过，丢弃任何软化或干枯的果粒; 1 cup 细砂糖; 1 cup 水; 1 tsp 橙皮碎，取自约半个大橙子; 0.25 tsp 肉桂粉; 1 pinch 盐

调味品17 分钟8 份简单

关于此食谱

一款简单、可靠的蔓越莓酱，仅用三种配料——新鲜蔓越莓、糖和水制作。20分钟内即可完成，完美平衡了酸味和甜味，呈现美丽的红宝石色。比任何罐装产品都要好得多，这款经典食谱是节日餐桌上的必备佳肴，同时也可作为调味料、涂抹酱或甜品淋酱。

步骤说明

1
Rinse the cranberries under ^[cold water] in a colander and pick through them, discarding any that are soft, shriveled, or discolored.
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
Add the cranberries and a pinch of salt to the saucepan. If using, add the orange zest and cinnamon now. Stir to combine.
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
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
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
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.

经典自制蔓越莓酱

调味品17 分钟8 份简单

关于此食谱

步骤说明

1
Rinse the cranberries under ^[cold water] in a colander and pick through them, discarding any that are soft, shriveled, or discolored.
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
Add the cranberries and a pinch of salt to the saucepan. If using, add the orange zest and cinnamon now. Stir to combine.
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
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
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
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.