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Prep 30min
Total2hr0min
Servings16
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Ingredients
1
bag (12 oz) fresh or frozen cranberries (about 3 1/2 cups)
2
cups sugar
2
cups water
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Steps
1
Place cranberries in a strainer; rinse with cool water. Remove any stems or blemished berries.
2
In 3-quart saucepan, heat sugar and water to boiling over medium heat, stirring occasionally. Boil 5 minutes.
3
Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Boil about 5 minutes, stirring occasionally, until cranberries begin to pop. Cool to room temperature, about 30 minutes. Pour into serving dish. Cover and refrigerate about 1 hour or until thickened or 3 hours or until chilled.
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Make sauce as directed, adding 2 teaspoons grated orange peel with cranberries.
Be sure to cook the cranberries until they pop (which means their skins burst or crack open) to release the natural pectin, which thickens the sauce.
This fresh and easy cranberry sauce can be made up to 2 days in advance, to take the pressure off the preparations on Thanksgiving! Be sure to cool and refrigerate as directed, pouring the sauce into the dish you’ll serve it in.