Cranberry Sauce

• servings: 12 servings
• total time: 45 minutes

Ingredients

1 (12-ounce; 340g) bag fresh or frozen cranberries

1 cup sugar (5 ounces; 140g)

1/2 cup water (4 ounces; 115g)

2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)

1 cinnamon stick (optional)

Pinch kosher salt

Directions

Combine all ingredients in a 3-quart saucier or saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.

Nutrition

• Serving Size: Serves 8 to 12
• Calories: 77 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 7 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 0 g