Cranberry Sauce

Fresh Cranberry Sauce

makes about 2 2/2 cups

2 oranges

1/2 cup water 

1 cup granulated sugar

1 12-ounce bag fresh cranberries

1/8 teaspoon sea or kosher salt

Zest one orange and set aside. Cut not oranges in half and juice. 

Add the orange juice, water, and sugar to a medium sauce pan. Place over medium-high heat and bring to a boil. 

Add the cranberries, orange zest, and salt. Reduce heat to medium and bring back to a boil. Boil gently, stirring occasionally, for 10-12 minutes. 

Transfer to a bowl and let cool. Cover and refrigerate until ready to serve, up to 14 days. Freeze up to 3 months.