Recipe by Matt LeCheminant
Cranberry sauce takes about ten minutes of simmering, and it gets better after a night in the cooler. That makes it a good make-ahead dish for camp.
Serves: 8 people Time: 20 minutes, plus cooling
Ingredients
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 cup orange juice or water
- A strip of orange zest
Steps
- Rinse the cranberries and pick out any soft ones.
- Bring the sugar, juice and zest to a simmer in a pot.
- Add the cranberries and cook about 10 minutes, until most of the berries pop and the sauce thickens.
- Let it cool. It firms up as it chills. Remove the zest and store it in a covered container.
Tips
- Make it the day before. It keeps in a cooler for several days.
- Add a pinch of cinnamon or a splash of orange liqueur for extra flavor.
- For a tarter sauce, cut the sugar to 3/4 cup.
At home
The method is the same on a home stove.
Gear we use
- Small pot
- Camp stove
- Covered container
Our overnight and multi-day trips include meals cooked by our guides.
Matt LeCheminant owns Wild River Adventures in Riggins, Idaho with his dad Alan. He grew up in boats and has a water engineering degree.