This is how you make cranberry sauce. You can make it other ways, but once I learned how to make cranberry sauce from Barbara Kafka’s Microwave Gourmet I never turned back. 1. This is a four cup measure 2. This is a one cup measure. You can make your sauce more sweet or less sweet depending on your personal taste. I'm generally not a fan of white sugar, but I do like it's clean taste with the cranberries. 3. Spices are optional but delightful additions. My mother always added orange or lemon rind. You can also chop an orange to a fine dice and add it to the berries. 4. Cook in a microwave safe bowl covered with a plate for eight minutes. You can also cover the bowl with microwave safe plastic wrap. 5. Serve in a glass bowl, because I told you to. I'm normally not so rigid about serving dishes...but the fabulous color of the cooked cranberries scream out for being served in glass. If the cranberry sauce sits in the fridge for a few hours the natur...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.