Unbelievably Easy Cranberry Sauce…Sans Sugar

Cosmopolitan magazine…circa 1988. It’s the last place I ever thought I’d find a usable recipe. But I did. And it was so simple, I committed it to memory in the confines of that sweat bath of a studio apartment I rented on the upper west side that summer.

There’s no sugar in this, which is amazing for a cranberry recipe. Use it any way you like: in yogurt, oatmeal, on ice cream, waffles. No rules. Except one: don’t under any circumstances leave the stove while this is simmering. You haven’t really cleaned until you’ve cleaned molten cranberry sauce off a burner.

I’m naming this concoction in honor of the woman who (on some level) must have given it the green light:

Cranberry Sauce A La Helen Gurley Brown

1 bag fresh cranberries

1 can frozen grape juice concentrate (100% juice)

Place both ingredients in a sauce pan on medium heat and cover. Cook about 5-10 minutes, or until it begins to simmer. Uncover and turn heat to medium-low. Let simmer for about 30 minutes, stirring occasionally. Let cool before serving or storing. Keeps for several weeks in the refrigerator. Months if frozen.

Bon Appetit!

This one is for Great Lakes Collagen: