One 12-oz bag of cranberries
3/4 c sugar
1 c water
1 tsp grated lemon zest
Splash of Cointreau (or other orange-flavored liqueur)
Put the ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 10 minutes. Cool to room temperature to eat. Couldn't be easier.
Makes a great companion to both sweets and savories. I made it last night, to go with my chicken thighs. Then, when I wrote the chicken post this morning, fell victim to my own food seduction: I looked at the crêpe entry, and they looked so good I had to make them again. I used some of the leftover cranberry sauce as a topping for them. yummmmmmm
(Cranberry sauce recipe from Everyday Food magazine.)