This isn’t just any cranberry sauce… it’s the one I grew up with every year at Thanksgiving thanks to my Mom! I might be biased, but to me, this is the best version I’ve ever tasted! It’s more on the tart side than sweet because she doesn’t use as much sugar as most recipes call for. The addition of the lemon zest and a little nutmeg really makes this cranberry sauce SO delicious that the turkey really just becomes a vehicle to eating the sauce!
- 4 cups cranberries
- 1 cup water
- 1/2 cup sugar
- zest from 1 lemon
- 1/8 teaspoon freshly grated nutmeg
Add cranberries, water and sugar to a steel pot and bring to a boil. Turn heat down to medium-high and stir.
Add in lemon zest and nutmeg and stir often until cranberries are popped and the sauce begins to thicken.
Turn off the heat and cover the pot with a lid until it cools. Transfer to a mason jar or tupperware and store in the refrigerator for up to a week.