Orange Cranberry Sauce Recipe with Fresh Zest

This cranberry sauce is simple enough to make while the rest of a holiday meal cooks. The source uses two cups of berries, one cup of sugar, half a cup each of orange juice and water, and a tablespoon of zest. Wash the fruit and discard soft or damaged berries. Simmer just until most cranberries burst and the sauce begins to coat a spoon, about ten to fifteen minutes. It continues to set while it cools, so avoid boiling it until dry. Serve it cold or at room temperature with a savory roast, or spoon a little onto a sweet dessert. Freeze extras in a covered container for a later meal.