- 12 oz bag of whole cranberries
- 1 cup sugar
- 1 cup water or orange juice
- up to 1/2 tsp grated orange peel (optional)
Instructions:
- Wash off the cranberries and pick through them to discard any bad ones. Add all ingredients into a medium saucepan. Bring to a boil; turn down heat and simmer, covered, until sauce is thick and cranberries have popped. The berries will pop, then collapse and get cooked down and incorporated into the sauce.
- Cook until desired consistency, adding more water as needed - the longer it cooks, the less chunky the sauce will become as all the berries get incorporated.
- Serve at room temperature. Store in airtight container in the refrigerator.
More Thanksgiving recipe links:
For Thanksgiving turkey recipe, go to Thanksgiving-Roast-Turkey-Recipe
For Chinese Sticky Rice Stuffing, check out chinese-sticky-rice-recipe
For Cyndy's Corn Pudding recipe, see corn-pudding-recipe
For Pumpkin Cream Cheese Mini-Tarts, try pumpkin-pasties-pumpkin-cream-cheese.html
