501 W Franklin Street, Suite 106, Chapel Hill, NC, 27516


Cranberry Sauce


1/2 lb frozen cranberries

1 tablespoon orange zest

1 teaspoon lemon zest

1/4 cup orange juice

3 tablespoons lemon juice

1/2 cup sugar

1 teaspoon vanilla extract

2 cups water

3 tablespoons water


  1. In a medium saucepan, add cranberries, orange zest, lemon zest, orange juice, lemon juice, sugar, vanilla and 1 1/2 cups of water. Bring to a boil over medium-high heat and cook for 8 minutes.

  2. Mix together cornstarch and the remaining 1/2 cup of water. Add to the saucepan.

  3. Reduce heat to medium and stir constantly until the mixture thickens, approximately 2 minutes.

  4. Remove from the heat and cool completely before serving.