Cranberry Sauce
This perfectly balanced sweet-and-tangy recipe will make every cranberry sauce lover happy. Reserve some fresh whole cranberries while the others simmer and burst in the pot for an added fresh pop. This is a great dish to make ahead. Remember, the longer it sits, the more flavorful it gets. Don’t worry about having too many leftovers – the sauce is wonderful on a turkey sandwich, dolloped on pancakes and waffles, or mixed with your favorite BBQ sauce and used to top chicken and pork.
Ingredients
- 12 ounces cranberries fresh or frozen
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tbsp water
Instructions
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.
- Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved cranberries.
- Add sugar, salt and pepper to taste and cool to room temperature before serving.
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