Saveur

Photo: James Baigrie

MAKES ABOUT 2 CUPS

American cuisine champion Clementine Paddleford first published this recipe, from a story about modern Thanksgiving meals, in This Week on November 18, 1951.

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

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.

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.

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

This article was first published in Saveur in Issue #62