Let's Talk Tradition

When I read a cookbook that says things like "You'll love my recipe so much you'll never again buy pre-made store bought such-and-such!" I generally don't believe them. Because I'm cheap and lazy and will SO want to buy such-and-such again instead of making it!

But in this case, the cookbook was right. Homemade cranberry sauce is fabulous. It's so tasty and easy that I will never buy that gross jelled (or filled with stems "whole") canned stuff again. Ever. I promise. (It's been three years so far, so that's impressive, no?)

Um, so yeah, I've made this recipe for the past two Thanksgivings and I made it again today. Which means it's not a new untested recipe and doesn't exactly fit into the rules of this blog challenge. But it's my self-challenge and my blog so I'm going to post it anyway.

Directly from Dreena Burton's fabulous cookbook Eat, Drink & Be Vegan, I present to you:

Traditional Cranberry Sauce 
Makes 4-5 servings (about 1 cup)

1 1/2 cups fresh cranberries, rinsed
1/2 cup pure maple syrup
1/4 tsp sea salt
1 tsp balsamic vinegar (optional)

In a pot on medium-high heat, combine the first three ingredients and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10-15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat if sauce is sticking or simmering too rapidly.) Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled.

Seriously, go make it right now for Thanksgiving--it's not too late!  (Madisonians: Willy St. Co-op has organic, locally grown cranberries in stock!)