Homemade Cranberry Sauce
Yield 6 servings
- 3 cups (1 (12 oz.) bag fresh cranberries)
- 1 cup water
- 1 cup sugar
- zest and juice from 1/2 orange
- 1 cinnamon stick
Add cranberries to a medium saucepan and cover with water and sugar - stir to combine. Bring mixture to a simmer, stirring occasionally, until berries pop. Stir in zest, orange juice, and cinnamon stick, continuing to cook for 1 minute. Remove from heat, let cool.
*Cranberry sauce may be made 3 days in advance – store chilled and covered in refrigerator.