During the four years I spent writing and revising The Heritage Cookbook, I took it as an opportunity to redefine how I write recipes. I went back to the basics, and rediscovered the fundamental joy of writing a simple recipe. Now don’t get me wrong, I like a good challenge from time to time, but sometimes basic recipes really accent the beauty of simple flavors.
This Berry Preserves recipe highlights how sometimes, less is more. I have a more involved preparation of Cranberry Sauce here on the blog, which we often prepare for Thanksgiving. But lately, I’ve been falling back on today’s simpler version — not just because of its ease on a holiday when all that kitchen bustle can be a bit overwhelming, but because it really lets the berries be the star of the show. Moreover, this simple preparation allows you to plug-and-play various berries, to fit many different occasions.
Berry Preserves (Gluten-free, Primal, Paleo)
3 cups (12 oz bag) fresh or frozen lingonberries, billberries, currants, or cranberries
½ cup orange juice (juice of 2 oranges)
½ cup honey
¼ cup water
1 pinch salt
1. Combine the ingredients in a saucepan and bring to a simmer over medium-high heat; reduce heat to low and simmer until the berries start to pop and the sauce thickens, about 15-20 minutes.
2. Remove the sauce from heat. Serve at room temperature, or refrigerate for up to 1 week.
The Domestic Man 
I use a recipe very similar to this to make cranberry sauce for Thanksgiving. I will substitute honey for the raw sugar this year.
1 (12 ounce) package of cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup raw sugar
1 cinnamon stick
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And for us who have IBS issues with honey, I personally use pure maple as a sweetener and love the simplicity of this delicious recipe! Many thanks for the post.
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Russ, this is exactly how I make it and I love it. The only other thing that I sometimes add in is finely grated orange zest. You are SO right; simple is great.
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