Recipe by: Chef Manny
Ingredients
1 12-ounce bag fresh (can use frozen cranberries but better fresh)
1 cup of sugar
1/2 cup water
2 strips of zest and 2 tablespoons juice from 1 orange (optional, but yummy)
1 cinnamon stick (optional, but again yummy)
Pinch kosher salt
Directions
Combine all ingredients in a 3-quart saucier or saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.