I have made this recipe several times over the past 5 years - it's quick, easy, can be made ahead, and much more flavorful than canned cranberry sauce - no high fructose corn syrup! Bring all ingredients to boil in heavy medium saucepan, stirring often. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off …

Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Cranberries are high in pectin, so a quick simmer with water and sugar is all you need for a basic sauce.

Made exactly as written. Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Cranberry sauce also usually tastes better the day after it’s made, so you can make it ahead and have one less thing to worry about. This recipe doesn’t include the fancy fixings some people add like walnuts or coconut.

Stir to combine. Preparation.