Basic Cranberry Sauce
- 1 bag (12 ounces) cranberries
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 1 cup water
To store, refrigerate in an airtight container, up to 1 week.
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.