Cranberry Sauce

1. 1

   Place the cranberries, sugar, water and orange juice in a heavy saucepan; bring to the boil, stirring until the sugar is dissolved. Reduce heat and simmer until the berries break open and the liquid is reduced a bit. Remove from the heat; add cinnamon and orange zest. The sauce will thicken as it cools. It will last refrigerated up to a month. Makes 3 to 4 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.