Cranberry Sauce


¾ cup water

1 small orange, zested and juiced

2/3 cup sugar, plus more to taste

12-16 oz. fresh or frozen cranberries


Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat.  Cook, stirring occasionally, until the sugar is dissolved.  Stir in the cranberries and bring the mixture to a boil.  Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened.  Remove from heat and let cool completely.  Sauce will thicken as it cools.  Store in the refrigerator and let come to room temperature before serving.

Printed from Annie’s Eats