Ingredients
Method
- Bring orange juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.
- Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
- Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 5 days; let stand at room temperature 30 minutes before serving.)
