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Cranberry Sauce

(recipe, Caroline Cummins)

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This recipe is adapted from Mark Bittman's How to Cook Everything (Completely Revised 10th Anniversary Edition). It's ridiculously easy, so unless you're devoted to the supersweet jelled version that comes out of a can, whip up a batch for Thanksgiving.


  1. 2 lb. raw whole cranberries, washed and picked over
  2. 3 cups sugar
  3. 3 cups water
  4. 1 cup orange juice
  5. Grated zest of one orange


  1. Combine all the ingredients in a large saucepan and heat on medium, stirring occasionally, until the berries are softened and the sauce has thickened, about half an hour.
  2. Transfer to a bowl, then chill until ready to serve; the sauce will keep, refrigerated, for a week.
  3. If you wish to can the sauce, wash 6 pint-sized canning jars, lids, and bands. Sterilize the jars in a large pot of boiling water for 10 minutes. Fill each jar with hot sauce, wipe the rims, place lids on the jars, and screw on the ring bands. Submerge the filled jars in a pot of gently boiling water for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.


If you wish to make an orange-free sauce, use 4 cups of water and omit the grated orange zest. Read more about Thanksgiving menu planning in "Classic Thanksgiving."