The Pilgrims probably didn’t eat cranberry sauce for the first harvest celebration in 1621 because sugar was in short supply. But not much later they did indeed make cranberry sauce, according to John Josselyn’s New-Englands Rarities Discovered, published in 1672. Josselyn visited Massachusetts in 1638 and 1663. Of cranberries, he writes, “The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat; and it is a delicate Sauce, especially for roasted Mutton: Some make Tarts with them as with Goose Berries.”
Here’s a basic recipe for whole-berry sauce:
Cranberry sauce
2 cups cranberries, picked over and rinsed well
1 cup sugar
1 cup water
Place all ingredients in a heavy saucepan and bring to a boil. If you prefer a loose sauce, boil the berries for about 10 minutes, partially covered. Cool and refrigerate. For a gelled sauce, simmer berries for about 15 minutes, uncovered. Seal sauce in a glass jar and set on counter to cool. Then place jar in refrigerator for at least 24 hours to allow sauce to gel before serving. Makes about 16 ounces.
