Cranberry Sauce

 From:  https://www.onceuponachef.com/recipes/fresh-cranberry-orange-sauce.html

Servings:  2 1/4 cups

• 1/2 cup fresh orange juice, from two oranges
• 1/2 cup water
• 3/4 cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt
• 
  

1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.