Fresh Cranberry Sauce (Print Version)

# Ingredients:

01 - 3/4 cup (150g) water.
02 - 12 ounces cranberries, rinsed and drained.
03 - 1 teaspoon finely grated orange zest.
04 - 3/4 cup (150g) tightly packed brown sugar.
05 - 1/4 cup (60ml) freshly squeezed orange juice.
06 - 1/2 teaspoon vanilla extract, pure.

# Instructions:

01 - First, zest the orange. Then cut it and squeeze out 1/4 cup of juice from one half.
02 - Put 1/2 cup of cranberries off to the side. You'll add them later for a nice texture.
03 - Toss the water, juice, brown sugar, and the rest of the cranberries into a saucepan over medium heat until it starts bubbling.
04 - Turn the heat lower and keep it on for about 15 minutes. Give it a stir now and then until it thickens and the cranberries pop.
05 - Take the pan off the stove. Mix in the cranberries you saved earlier, the zest, and some vanilla. It'll thicken more as it cools down.

# Notes:

01 - Store in the fridge for up to 5 days.
02 - Freeze and it'll last up to 3 months.
03 - Fresh or frozen cranberries work fine here.
04 - Can make it up to 3 days ahead of time.

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