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Cranberry Sauce with Orange

(Bon Appetit, November 1997, pg. 164.)

• 3/4 cup water
• 1/2 cup packed golden brown sugar
• 1 12 ounce package cranberries, about 3 cups
• 2 teaspoons grated orange peel, or 2/3 teaspoons dried orange peel

1. Stir water and sugar in heavy saucepan over medium heat until sugar dissolves. Bring mixture to a boil.

2. Add cranberries and orange peel.

3. Reduce heat and simmer till cranberries burst, about 5 minutes. Remove from heat. Mixture will thicken as it cools.

Yield about 2 cups.