I am thankful for cranberry sauce that doesn’t come out of a can.
3/4 Cups Sugar
1/2 Cup Water
1/2 Cup Orange Juice
12 Ounces Fresh or Frozen Cranberries
2 Tablespoons Grated Orange Zest
In a medium size sauce pan combine the sugar, water and orange juice. Bring to a boil and add the cranberries. Bring back to a boil and then reduce the heat and gently boil for 15 minutes. Stir occasionally. Stir in the orange zest. Remove from the heat and cool completely. Place in the fridge until time to serve. Makes 2 1/4 cups.