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Ann Curry's Homemade Cranberry Sauce


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Rate this recipe 4.3/5 (3 Votes)


  • 12 oz. cranberries, picked over
  • 1 1/8 cups sugar
  • 3/8 cup water
  • 3/8 cup cup orange juice
  • 1 1/2 tablespoon grated orange zest


Adapted from


Step 1

1. Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, about 7 to 10 minutes.

2. If desired, add 1/2 cup blanched almonds, slivered.

3. Let cool and serve or refrigerate for up to one day.

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