1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water
- In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
- Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.
Makes about 3 cups.
Make ahead: To store, refrigerate in an airtight container, up to 1 week.
- Other, Side Dishes