Cranberry Sauce

Holiday

Ingredients:

  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt

Directions:

  1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
  2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
  3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.