|fine sea salt||.||.|
|cranberries, fresh or frozen (defrosted)|
|lemon juice, freshly squeezed||.||.|
In a medium saucepan over medium-low heat, stir together the water, sugar, and salt and bring it to a boil, stirring constantly. Add the cranberries, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the lemon juice. Let the mixture cool for 5 minutes.
With an immersion blender or stand blender, puree the cranberries. The puree will not be completely smooth. Cover tightly with plastic wrap.
The cranberry sauce can be stored for 1 month or more refrigerated, and for several months frozen. Bring it to room temperature before using.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.