Target: 6 × 4 inches · landscape

Cranberry Sauce

52 min · 8 servings

Ingredients

□ 12 oz fresh cranberries, rinsed and picked over

□ 1/2 cup granulated sugar, plus up to 2 tbsp more for a less tart sauce

□ 1/2 cup water

□ 1 tsp finely grated orange zest

□ 1 pinch fine salt

Directions

1. Sort, rinse, and drain the cranberries. Finely grate orange zest, avoiding the bitter pith.

2. Combine cranberries, sugar, water, zest, and salt. Stir over medium-high heat until the sugar dissolves and a steady simmer begins.

3. Simmer gently until most berries burst and the sauce looks glossy but still flows. Remove from heat and cool until naturally thickened.

4. Taste after cooling; add reserved sugar a teaspoon at a time for less tartness, or leave it out for a tarter sauce. Serve cool, with roast poultry if desired.

Cook’s note: Stop simmering while the sauce still flows; its natural pectin sets as it cools.