Classic Cranberry Sauce

Ingredients:

• 450 g cranberries (about 4 cups), thawed if frozen
• 2 medium oranges
• 1 and 1/4 cups sugar
• 1 teaspoon ground coriander
• Coarse salt

Preparation:

1. Place all but 1 cup of cranberries in a saucepan. Using a vegetable peeler, remove the zest from one orange in wide strips; add the zest to the saucepan along with the juice of both oranges (about 1/2 cup).
   
   Add sugar, coriander, a pinch of salt, and 1/2 cup water. Bring to a boil and cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Add 1 cup reserved cranberries; cook until softened, 3 to 4 minutes. Remove from heat and cool; discard orange zest.
3. Pour the cranberry sauce into a serving bowl and chill for 3 hours. Store in the refrigerator for up to 2 weeks.