Cranberry Sauce

• servings: 2 cups
• active time: 5 minutes
• total time: 15 minutes

Ingredients

½ cup water

½ cup fresh orange juice, from two oranges

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

Directions

In a medium sauce pan over high heat, bring the water, orange juice, 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.

Nutrition

• Serving Size: about 1/3 cup
• Calories: 126
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 43 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 28 g
• Protein: 0 g