Cranberry Sauce

In In The Kitchen, Magazine, Recipes, Sidesby RI Magazine

Makes 2 cups

12 oz bag fresh cranberries
Zest and juice from 1 orange
Zest and juice from 1 lemon
⅔ cup brown sugar
⅓ cup white sugar
Optional: 2 ounces gold rum

Place all ingredients in a sauce pan and cook on medium-high heat for 15 to 20 minutes or until most of the liquid has reduced, stirring occasionally. You will hear the cranberries popping; don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

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