1 12-oz bag fresh cranberries
1 c sugar
1 c water
2 1/4 tea freshly grated orange peel
1/2 tea coarse salt
Bring all ingredients to a boil in heavy med saucepan, stirring often. Reduce heat to med-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.
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