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Kelsey Nixon's Homemade Cranberry Sauce
Kelsey Nixon's recipe for cranberry sauce and tangy cranberry salad
Samantha Okazaki / TODAY
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Cranberry sauce may be made 3 days in advance. Store chilled and covered in refrigerator.

Ingredients

    • 1 12-ounce bag fresh cranberries (3 cups)
    • 1 cup water
    • 1 cup sugar
    • 1/2 orange juice and zest
    • 1 cinnamon stick
    • pinch of salt

Preparation

Kelsey Nixon's recipe for cranberry sauce and tangy cranberry salad Samantha Okazaki / TODAY

In a medium saucepan, add cranberries and cover with water and sugar. Stir to combine. Bring mixture to a simmer, stirring occasionally, until berries pop. Stir in orange zest and juice, cinnamon stick, and salt, continuing to cook for 1 minute. Remove from heat, let cool. Remove cinnamon stick before serving.

 

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