Cranberry sauce

1 serving


Crush raw cranberries and squeeze the juice through a napkin. Pour the squeezes with cold water and cook for 10-15 minutes after boiling. Strain the decoction, add sugar, stir until all the sugar is dissolved. Dilute the starch with raw cranberry juice and pour into the hot broth, stirring quickly, bring the sauce to a boil and cool or serve hot. To taste, the sauce can be acidified with citric acid. The sauce is also prepared from other berries.