- 1 lb whole fresh cranberries, picked over
- 1/2 cup water
- zest of 1/2 lemon
- 1 1/2 cup granulated sugar
- Combine the cranberries, water and lemon in a pot. Cover and cook over medium heat for 10 minutes, until the cranberries have popped open and are soft.
- Transfer the cranberry mixture to a fine mesh sieve and set over the pot. Press with a rubber spatula to strain the mixture through. Be sure to also scrape the bottom of the sieve periodically. Continue until the cranberry pulp looks dry and no more can be pushed through the sieve.
- Stir the sugar into the cranberry mixture. Set the pot over the burner and heat over medium, stirring occasionally until the mixture comes to a boil. Continue cooking for 3 minutes, stirring constantly. Remove from heat.
- Transfer the cranberry mixture to a dish to cool. It will take the shape of the dish, so choose the shape wisely. For easy unmolding, be sure to either rub the dish with oil or line with aluminum foil before pouring the cranberry sauce in. Tap gently to even out the top.
- Chill the cranberry sauce in the refrigerator for 3-4 hours, until set.
- Serve. Store leftovers in an airtight container for up to 4 days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.