Recipes

Minted Cranberry Sauce

  • Serves

    makes about 2 cups

HELEN ROSNER

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.

Ingredients

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

Instructions

Step 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.

Step 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.

Step 3

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

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.