yield: Makes about 2 1/4 cups
- 1 (12-ounce) bag fresh cranberries
- 1 cup sugar
- 1 cup water
- 2 1/4 teaspoons finely grated orange peel
- 1/2 teaspoon coarse kosher salt
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.