Cranberry Sauce

1. 1

   1. Place the cranberries in a colander and pick them over to remove any shriveled berries and twigs.

2. 2

   2. Combine the cranberries with the remaining ingredients in a heavy-bottomed 2-quart saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, and cook the sauce, stirring frequently, for 12 to 15 minutes. The berries will pop, and the sauce will thicken.

3. 3

   3. Scrape into a pint container and chill until cold, at least 2 hours.

4. 4

   Note: The sauce lasts for a month, tightly covered, in the refrigerator.

* Per serving · 4 servings · Values may vary.

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