In the news:
Recipe: Classic Cranberry Sauce
Makes two cups
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
¼ cup orange juice or Grand Marnier (optional)
2 / 3 cup coarsely chopped toasted pecans (optional)
1. In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer just until cranberries start to pop, five to 10 minutes. (If all the cranberries pop, the sauce may be too liquid.) Remove from heat.
2. Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point one week ahead and kept refrigerated. A few hours before serving, stir in the pecans, if using.
Adapted by The New York Times from David Tanis