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