Basic Cranberry Sauce
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Everyday Food, November 2008
- Yield Makes 2 cups
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Ingredients
- 1 bag (12 ounces) cranberries
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 1 cup water
Directions
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In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.
Cook's Note
To store, refrigerate in an airtight container, up to 1 week.
Enter your review...
co9ol
Amazingly delicious! I followed the directions exactly, with the exception of simmering the sauce for an extra minute to make it a little thicker. A million times better than what comes out of a can, and cooking it was just about as easy as trying to coax a cylinder of gelatinous pink goo out of a can
Because I am diabetic, I cut the amount of sugar in half, and add 1/3 cup (or so) of sugar-free orange marmalade. Yummy!
This cranberry relish is not only terrific by itself but with other foods, too. Try a spoonful on top of plain or vanilla yogurt, on top of some cottage cheese or on top of vanilla ice cream (my personal favorite).
I made this last year and will definitely be making it again this year. It can be made a couple of days in advance. No need to heat it up just take it out of the fridge in the morning and let it get to room temp.
I totally agree. I am looking forward to having it on the Thanksgiving table this year again.
After making this recipe, I will never used canned cranberry sauce again. It was very easy to make and was very fresh. Love it!