Cranberry Sauce
Makes about 1½ cups
1 (12-ounce) package cranberries
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ cup water
½ cup sugar
1 teaspoon kosher salt
1 tablespoon chopped fresh parsley
- In a medium saucepan, cook cranberries and next 5 ingredients over medium heat, stirring occasionally, for 15 minutes or until cranberries begin to burst and mixture begins to thicken. Remove from heat; cover, and refrigerate for up to 3 days. Stir in parsley before serving.
