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Pure and Simple Cranberry Sauce

Photo: Romulo Yanes; Styling: Claire Spollen

Total time 30 mins
Yield

Makes 2 1/2 cups (serving size: 2 tbsp.)

Nothing on your Thanksgiving menu is easier than cranberry sauce, whether you keep it classic or spice it up.

Ingredients

  • 1 pound fresh or frozen cranberries
  • About 3/4 cup sugar
  • About 1/2 tsp. kosher salt
  • 1 tablespoon orange zest

Nutrition Information

  • calories 67
  • caloriesfromfat 0.7 %
  • protein 0.2 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 17 g
  • fiber 1.8 g
  • sodium 64 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put all ingredients with 1/4 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste if you like.

  2. Make ahead: Up to 1 week, chilled.

  3. VARIATIONS

  4. Cranberry and Blenheim Apricot Sauce: To the saucepan of combined ingredients above, add 4 oz. coarsely chopped dried Blenheim apricots (available at well-stocked grocery stores and brfarms.com), 6 each juniper berries and crushed allspice berries, 1/4 tsp. ground cloves, 1 whole bay leaf, juice and zest of 1 large orange, and an additional 1/4 cup water. Simmer and season as directed above.

  5. Cranberry Apple Sauce: To the saucepan of combined ingredients above, add 3 oz. coarsely chopped dried apples, 3 crushed allspice berries, 1/4 tsp. ground cloves, 1/8 tsp. ground cardamom, 1 whole cinnamon stick, the juice and zest of 1 medium lemon, and an additional 1/2 cup water. Simmer and season as directed above.