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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 11/18/08 to Kitchen Goddess

Cranberry Sauce

Cranberry Sauce

Cranberry Sauce


1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water


  1. In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
  2. 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.