Things You’ll Need:
- 1 lb cranberries
- 2 C sugar
- 2 C water
- 1 tbs orange zest, if desired.
Open up your bag of cranberries and pour them into a strainer. Wash them in cold water and pick them over. Remove any stems or squishy berries. You can also use frozen cranberries.
Heat the sugar and water in a saucepan. Heat to boiling. Boil 5 minutes, stirring occasionally.
Add cranberries and orange zest. Return the mixture to a boil, and continue boiling for an additional 5 minutes or until cranberries start popping.
Optional: If you don’t like cranberry skins or chunks in your sauce, you can push the sauce through a sieve or food mill. My grandmother always did this, but I personally don’t mind chunkier sauce.
Cover and refrigerate until chilled. The sauce will not be as jellied as the canned kind. However, it will taste a WHOLE lot better.