This is a very simple and easy to prepare cranberry sauce recipe. It has added flavor from orange juice and orange zest. I have also made this recipe with just water, and no zest, and it was very good. However the added orange juice really makes it special. Sometimes, I also omit the orange zest, if I do not have an orange on hand. It still turns out amazing. When I was a kid, we always had the traditional cranberry sauce in a can, jellied, not whole berry. My mother always put it in the same serving dish, sliced. Granted, I did like the traditional canned cranberry sauce, but after discovering this super simple recipe, I will never go back. You can make this sauce the day before, and chill it in any container you want, even a tin can if you so desire. It will jell up and take on the shape of whatever container you place it in. It would be beautiful to put it in a holiday mold for a party.
Yield: Serves 4
1 package 12 oz fresh cranberries
1 cup sugar
1 cup orange juice
1 teaspoon orange zest
a pinch of kosher salt
Add all ingredients to a saucepan. Bring to a boil. Turn heat to a simmer, and cook until sauce is very deep red and has thickened.
Serve warm, or chill overnight until set.