Cranberry Sauce
Ingredients
- 0.5 cup water
- 0.5 cup orange juice (from two oranges)
- 0.75 cup sugar
- 1 bag cranberries (do not use dried)
- 1 orange, zest of
- Pinch of kosher salt
Steps
- In a medium saucepan over high heat, bring water, orange juice, and sugar to a boil. Add cranberries, orange zest, and salt; return to boil. Reduce heat to medium and simmer gently 10-12 minutes until most cranberries burst open (mash with spoon if needed).
- Transfer sauce to serving bowl. Cover and chill until ready to serve.
Notes
- Keeps 10 days refrigerated in a covered container or frozen up to two months. Thaw overnight in refrigerator before using.