Recipe information
Yield
Makes About 2 1/4 cups Servings
Ingredients
1
12-ounce bag fresh cranberries
1
cup sugar
1
cup water
2
1/4 teaspoons finely grated orange peel
1
/2 teaspoon coarse kosher salt
Need to make a substitution?
Preparation
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occassionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, refridgerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.