We *were* the kind of family who served canned cranberry sauce at Thanksgiving. Nothing wrong with that. We love the stuff. But the only reason we continued to serve it was because we thought making cranberry sauce was hard. Ha! Making homemade cranberry sauce is the easy part. The hard part is coming to terms with the fact that it took you this long to make it.
12 ounce bags of fresh cranberries
1 cup of sugar
1/2 cup of orange juice
1/8 teaspoon lemon zest
In a medium saucepan – combine cranberries, sugar, orange juice and lemon zest. Bring to a boil over medium-high. Reduce to a simmer and cook about 30 minutes, or until thickened .
Remove from heat and let cool. Serve at room temperature.