- Cranberry Sauce
- This cranberry sauce can be made several days ahead and kept in the refrigerator until ready to use. It is so delicious and easy, you won’t want to go back to the canned cranberry sauce!
- 1 bag of cranberries, washed, and sorted
- juice of one orange
- 1 teaspoon orange zest
- 1 1/2 cups sugar, or to taste
- pinch of salt
- 1/2 cup water
In a small saucepan over medium high heat, add all ingredients and bring to a boil. Reduce heat to medium, and allow to cook until cranberries begin to pop, about 10 minutes. Use a potato masher to pop some of the cranberries. Carefully taste for sugar (it’s super hot!), and add more sugar if needed.
Cook until thick, another minute or two. Remove from heat and allow to cool.