Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet. 3.
and the citrus provides brightness without overpowering the cranberries. Whether you're a cranberry sauce innovator or staunchly loyal to the canned version, Food & Wine's guide has a recipe for ...