Antonis Achilleos
Makes 8 servings (serving size: 1/4 cup)

Prep: 5 minutes; Cook: 12 minutes; Chill: 2 hours.

How to Make It

Step 1

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10–12 minutes or until cranberries pop and mixture thickens.

Step 2

Remove orange rind; set sauce aside to cool completely. Refrigerate about 2 hours or until well-chilled. (Sauce can be made up to 2 days ahead.)

Chef's Notes

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Ratings & Reviews

normalina's Review

December 25, 2008
This is the best recipe for fresh cranberries-so simple and full of flavor. I followed the recipe but also added a small amt of pure orange oil to enhance the cranberry flavor. Everybody loved it. I get the orange oil from King Arthur website. I served it with turkey for Christmas and will always use this recipe for cranberry sauce.