- 12 ounce bag of fresh cranberries
- 1 C sugar
- 3/4 C water
- 1/4 tsp salt
- zest of 1 large orange
- Chop the cranberries into small pieces. You can also leave them whole if you like bigger cranberries in your sauce.
- In a medium saucepan over high heat, bring the sugar, water, salt and orange zest to a boil. Once it boils, add the cranberries and reduce the heat to medium. Cook for 5 minutes then transfer to a bowl and allow to cool. This can be made ahead of time and stored in the fridge for up to a week.