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How to Make Cranberry Sauce

Cranberry sauce is a must on every Thanksgiving table. Fortunately, it’s the easiest thing you’ll make as part of the meal. Cranberry sauce takes minutes – pour a few ingredients into a small pot and let it simmer as you go about the rest of your holiday preparations. Easy, and far more delicious than the stuff that comes in a can.

This Canadian Living recipe is about as simple and basic as it gets. Feel free to take liberties with this formula – if you don’t have orange juice, use apple juice or water. Try adding a cinnamon stick, or a splash of port or Grand Marnier. If you like, add a small chopped apple, a few slivered dried apricots, a chopped, peeled mandarin orange, or a handful of chopped rhubarb to the berry mixture before you bring it to a simmer.

Classic Cranberry Sauce

Adapted from Canadian Living

1 bag (about 2 1/3 cups) fresh or frozen cranberries
1/2 cup sugar
grated zest of an
1/2 cup orange juice

In a medium saucepan, bring cranberries, sugar, zest and juice to a boil, stirring. Reduce heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop. Cool and serve. If you like smooth sauce, transfer to a blender and puree.

Refrigerate for up to 5 days or freeze for up to 6 months.

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