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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh or frozen cranberries with orange zest until most berries burst and the sauce thickens. It sets up further as it cools, making it easy to prepare ahead for a holiday meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 114
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 0.25 tsp kosher salt
  • 1 bag (12 oz) cranberries fresh or frozen
  • 1 tsp orange zest finely grated

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water, sugar, and salt in a 2-quart saucepan over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil.
  2. Add the cranberries and orange zest, then return the mixture to a boil.
  3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  4. Remove the saucepan from the heat and let the sauce cool for at least 30 minutes; it will thicken further as it cools.

Notes

For the thickest texture, let the sauce cool completely before serving. Store covered in the refrigerator for up to 10 days, or freeze for up to 3 months.