Instructions

Step 1

Put sugar and 2 cups cold water into a medium heavy-bottomed pot, cover, and bring to a boil over medium-high heat, swirling pot over heat several times, until sugar dissolves, about 5 minutes.

Step 2

Add cranberries, partially cover pot, reduce heat to medium, and simmer, without stirring, until mixture has reduced by about three-quarters and has thickened, 30–40 minutes.

Step 3

Remove pot from heat and stir in mint leaves. Set cranberry sauce aside to cool in pot, about 30 minutes.

Put sugar and 2 cups cold water into a medium heavy-bottomed pot, cover, and bring to a boil over medium-high heat, swirling pot over heat several times, until sugar dissolves, about 5 minutes.

Add cranberries, partially cover pot, reduce heat to medium, and simmer, without stirring, until mixture has reduced by about three-quarters and has thickened, 30–40 minutes.

Remove pot from heat and stir in mint leaves. Set cranberry sauce aside to cool in pot, about 30 minutes.

Recipes

Minted Cranberry Sauce

Name: Minted Cranberry Sauce
Total time: PT0D0H0M
Yield: makes about 2 cups
Ingredients: 2 cups sugar; 4 cups picked-over fresh cranberries; 2 tbsp. finely chopped fresh mint leaves

Serves
makes about 2 cups

HELEN ROSNER

American cuisine champion Clementine Paddleford first published this recipe, where fresh mint adds a twist to a staple, in a story about modern Thanksgiving meals in This Week on November 18, 1951.

Ingredients

2 cups sugar
4 cups picked-over fresh cranberries
2 tbsp. finely chopped fresh mint leaves

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Instructions

Step 1

Put sugar and 2 cups cold water into a medium heavy-bottomed pot, cover, and bring to a boil over medium-high heat, swirling pot over heat several times, until sugar dissolves, about 5 minutes.

Step 2

Add cranberries, partially cover pot, reduce heat to medium, and simmer, without stirring, until mixture has reduced by about three-quarters and has thickened, 30–40 minutes.

Step 3

Remove pot from heat and stir in mint leaves. Set cranberry sauce aside to cool in pot, about 30 minutes.

Put sugar and 2 cups cold water into a medium heavy-bottomed pot, cover, and bring to a boil over medium-high heat, swirling pot over heat several times, until sugar dissolves, about 5 minutes.
Add cranberries, partially cover pot, reduce heat to medium, and simmer, without stirring, until mixture has reduced by about three-quarters and has thickened, 30–40 minutes.
Remove pot from heat and stir in mint leaves. Set cranberry sauce aside to cool in pot, about 30 minutes.