This recipe is from the place our contributor Laura Johnson just loves in Big Sur, the Big Sur Bakery and their delightful new cookbook “The Big Sur Bakery Cookbook” by Michele and Philip Wojtowicz and Michael Gilson with Catherine Price.

It’s really easy to make homemade cranberry sauce – we like to make large amounts and store it in the refrigerator to have around during the colder months. The tartness of cranberries makes them a good complement for red meat or turkey but this cranberry sauce can brighten many other simple winter dishes, too, savory or sweet.

INGREDIENTS:
3 cups fresh cranberries
1/4 cup (packed light or dark brown sugar (plus extra if needed)
1 cup apple juice
1 teaspoon freshly grated nutmeg

Makes about 3 cups

Combine all the ingredients in a medium saucepan and cook over medium heat, stirring constantly, until all the berries are soft and the sauce has the consistency of jam, about 15 minutes. Check its sweetness; if the sauce is too tart, add a little more brown sugar. Serve warm or cold. It’ll keep for about a week in the fridge.

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