Cranberry Sauce with Champagne and Currants

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Appears in Cook's Illustrated November/December 1999

Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.

SERVES9 (Makes 2 1/4 cups)

TIME15 minutes, plus 30 minutes cooling

Cranberry Sauce with Champagne and Currants

WHY THIS RECIPE WORKS

What combination of basic ingredients—cranberries, sweetener, and liquid—would give us a cranberry sauce recipe with a clean, pure cranberry flavor and with enough sweetness to temper the assertively tart fruit but not so much that the sauc...

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