Homemade Cranberry Sauce

Combine the sugar, lime juice and water in a 2-quart saucepan. Simmer and stir over medium heat to dissolve the sugar. Then carefully add the cranberries and lime zest to the hot liquid. Simmer and stir occasionally for about 10-15 minutes, or until most of the cranberries have burst.

I like to puree half the sauce in a food processor for a smoother thicker texture, but you can leave the cranberries whole if you prefer. You can serve this warm, at room temperature, or chilled. This sauce keeps for about 1 week in the refrigerator.