Cranberry Sauce

1 cup Granulated Sugar
1 cup Water
4 cups Fresh Cranberries
1/2 Tbsp Orange Zest
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves


  • Clean Cranberries, removing bad ones and leaves.
  • In a large saucepan (with lid), bring Water and Sugar to boil.
  • Add Cranberries, and cover with lid.
  • Cranberries will begin to pop, and can splatter. This is HOT, thus why the lid is there.
  • After 5 minutes, reduce heat to low, and remove the lid.
  • Cook down mixture until thickened, and Add Spices and Zest.

NOTE: Some people serve it hot, but I prefer it cool. If you want to make a “jelled” version, use 2 Tbsp Orange Juice instead of Zest. After cooking, use a wire strainer and push the pulp through. You may need to reduce the sauce more.


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