Better Cranberry Sauce

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• Better Cranberry Sauce

• 1 (12-ounce) bag cranberries
• Rinse cranberries and pick through them to remove any stones or bad berries. If cranberries are frozen, instead of defrosting them first, just add another 2 minutes to the cooking time.
• ¾ cup water
• 1 cup granulated sugar
• ¼ teaspoon table salt
• In a large saucepan, bring water, sugar, and salt to boil over high heat. Stir frequently to dissolve sugar.
• Once boiling, stir in cranberries and return to a boil, about two to four minutes.
• Reduce heat to medium and simmer until slightly thickened and about two-thirds of the berries have popped open, about 5 to 7 minutes.
• Transfer to a glass or nonreactive bowl and let cool to room temperature.
• Make Ahead Note
• This recipe can be prepared up to a week in advance. Store in an air tight container in the refrigerator and let stand at room temperature for 30 minutes before serving.

• 1 (12-ounce) bag cranberries
• ¾ cup water
• 1 cup granulated sugar
• ¼ teaspoon table salt

1. Rinse cranberries and pick through them to remove any stones or bad berries. If cranberries are frozen, instead of defrosting them first, just add another 2 minutes to the cooking time.
2. In a large saucepan, bring water, sugar, and salt to boil over high heat. Stir frequently to dissolve sugar.
3. Once boiling, stir in cranberries and return to a boil, about two to four minutes.
4. Reduce heat to medium and simmer until slightly thickened and about two-thirds of the berries have popped open, about 5 to 7 minutes.
5. Transfer to a glass or nonreactive bowl and let cool to room temperature.
6. This recipe can be prepared up to a week in advance. Store in an air tight container in the refrigerator and let stand at room temperature for 30 minutes before serving.