The Best Cranberry Sauce

Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce; we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 1 1/2 cups
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Ingredients

One 12-ounce bag of fresh or frozen cranberries

1/2 cup sugar

1 strip orange or lemon zest 

Kosher salt and freshly ground black pepper  

Directions

  1. Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.