A tart and chunky homemade cranberry sauce, that can be made ahead for Thanksgiving.
- 12 oz cranberries fresh or frozen
- 1/2 C granulated sugar
- 1/2 C water
- zest of 1 orange
Add all ingredients to a medium-large saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, cooking until all cranberries have burst, roughly 5-7 minutes. Stir regularly. Remove from heat. Transfer to a clean bowl to cool at room temperature. Cover with plastic wrap and chill until ready to serve. May warm slightly prior to serving if desired.