Be the first to Ingredients:
- 4 cups cranberries
- 1 tablespoon grated lemon zest
- 2 1/2 cups sugar
- 1/2 cup water
- 1 cinnamon stick, about 3 1/2" long
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cloves
Preparation:
Combine the lemon zest with the sugar in a food processor and twirl until the zest is finely grated (or grate zest by hand and add to the sugar).
In a large saucepan, combine the zest and sugar with the water, cinnamon stick, lemon juice, and cloves. Bring to a boil and cook for 5 minutes. Add the cranberries and boil for 12 to 15 minutes, until a thick sauce has formed. Set aside to cool.
When cool, refrigerate until ready to serve. (It will keep for a week in the refrigerator, or you can freeze it.)
Makes 3 1/2 to 4 cups.
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