Recipe sourced from onceuponachef.com
Yields 2 ¼ cups
- ½ cup fresh orange juice, from two oranges
- ½ cup water
- ¾ cup plus 2 Tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open (you may need to mash them a bit with a spoon).
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.