Your First Cranberry Sauce
Active Time: 5 minutes | Total Time: 25 minutes | Serves Serves 6 to 8 | Vegan | Gluten Free
- 12-ounce bag fresh or frozen cranberries
- 1 cup apple cider
- 2/3 cup sugar
- 1 teaspoon grated lemon zest (from 1 lemon)
In a medium saucepan, combine the cranberries, cider, and sugar.
Wash the lemon, then grate the colorful outer layer (the zest) of the lemon directly into the pan. Stop grating when you reach the white part (the pith)- it is very bitter.
Turn the heat on to medium-high and let come to a boil. Lower the heat to medium and simmer (low boil), stirring occasionally, until the sauce thickens and the cranberries start to break down, about 10 minutes. It will continue to thicken as it cools.
Refrigerate in a sealed container for up to 4 days.
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