Minted Cranberry Sauce
Credit: 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.
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