Orange Cranberry Sauce


1 small pkg. fresh cranberries, (120z. /354 gm.)

½ cup white sugar

2 tsp. grated orange zest

½ cup orange juice

½ cup water


Wash and sort cranberries, discarding any that are soft or discoloured.

Combine all ingredients in a saucepan and bring to a boil.

Cook until berries begin to burst.

Remove from heat.

Sauce can be stored in the refrigerator  for up to a week or frozen if longer storage is required.

If a smooth sauce is preferred, puree sauce and pass through a fine sieve.