Homemade cranberry sauce is very simple to make and it takes way better than the canned version.
(Make-ahead tips included)
1 (12-ounce) bag cranberries
1 cup sugar
1/2 cup water
2 strips zest and 2 tablespoons juice from 1 orange (optional)
1 cinnamon stick (optional)
Pinch of salt
Combine all ingredients in a pot. Bring to a boil. The berries will begin to pop. Continue to cook about 10 minutes and the berries look like jam.
Allow to cool to room temperature. Add a tablespoon of water at a time and stir until you reach the consistency you want.
Store in the fridge until ready to serve. Can be made a 3-5 days ahead.
by Jen Byers
Home-Cook for the Savannah Kitchen