Recipe courtesy of Food Network Kitchen
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Total:
3 hr 35 min
Prep:
15 min
Inactive:
3 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.

Photograph by Ryan Dausch

Cook's Note

You can refrigerate this sauce for up to 2 weeks.

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