Cranberry Sauce

No Thanksgiving table is complete without cranberry sauce. It’s the easiest thing you’ll make all week. I like to keep it simple and pure so you can really taste the tartness of the cranberries. I double this recipe so that there’s plenty leftover to put on sandwiches and toast.

Ingredients:

• 1 12-oz bag fresh cranberries
• 1 orange, zested and juiced
• 3/4-1 cup sugar depending on how sweet you want it

Directions:

Place all ingredients in a medium pot and cook over high heat until boiling.

Reduce heat to low and cook for 10 minutes until thickened.

Cool completely then store in a container in the refrigerator until you’re ready to serve it.

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