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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Every Day with Rachael Ray
Servings: 8
zest and juice of 1 orange
½ cup sugar, plus more if desired
pinch salt
1 12 ounce bag fresh cranberries, rinsed
In a medium saucepan, heat ½ cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving