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Basic Cranberry Sauce

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Ingredients

  • 1 bag (12 ounces) cranberries
  • 3/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 cup water

Cook's Note

To store, refrigerate in an airtight container, up to 1 week.

Directions

  1. Step 1

    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.

Source
Everyday Food, November 2008

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Reviews (8)

  • 19 Nov, 2012

    Enter your review...

  • 15 Nov, 2012

    co9ol

  • 26 Nov, 2010

    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

  • 23 Nov, 2010

    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!

  • 23 Nov, 2010

    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).

  • 21 Nov, 2010

    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.

  • 22 Nov, 2009

    I totally agree. I am looking forward to having it on the Thanksgiving table this year again.

  • 30 Nov, 2008

    After making this recipe, I will never used canned cranberry sauce again. It was very easy to make and was very fresh. Love it!