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Cranberry Sauce

  • Yield: Makes 2 cups
Cranberry Sauce

Source: Martha Stewart Living, November 2009


  • 3 cups fresh cranberries
  • 3/4 cup sugar
  • 1 teaspoon finely grated orange zest
  • 1/2 cup water
  • 1/3 cup fresh orange juice (from 2 oranges)
  • 2 whole cloves
  • 1 cinnamon stick


  1. Bring all the ingredients to a boil in a medium saucepan. Reduce heat, and simmer until cranberries begin to burst and liquid thickens, 10 to 15 minutes. Remove cloves and cinnamon stick, and discard. Refrigerate until chilled.

Cook's Note

Cranberries can be refrigerated for up to 3 days.


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