Easy Homemade Cranberry Sauce

Ingredients

• 1 (12-oz.) bag fresh or frozen cranberries
• ¾ cup granulated sugar
• 1–2 Tbsp. Grand Marnier, Cointreau, or other orange liqueur (optional)
• 1 Tbsp. finely grated orange zest
• Pinch of kosher salt

Steps

1. Cook 1 (12-oz.) bag fresh or frozen cranberries, ¾ cup granulated sugar, 1–2 Tbsp. Grand Marnier, Cointreau, or other orange liqueur (if using), 1 Tbsp. finely grated orange zest, a pinch of kosher salt, and 1 cup water in a medium saucepan over medium heat, stirring often to prevent scorching, until cranberries burst and sauce becomes jammy and coats a spoon, about 10 minutes.Let cool before serving. Do ahead: Cranberry sauce can be made 5 days ahead. Transfer to an airtight container; cover and refrigerate until well chilled. Editor’s note: This recipe originally appeared in Priya Krishna’s story “Cranberry Sauce Is the Last Thing You Should Stress About on Thanksgiving.” Find more of our favorite Thanksgiving side dishes here →