Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup 100% orange juice (no pulp preferred)
Instructions
- Start by rinsing your fresh cranberries in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or bruised. If you are using frozen cranberries, do not thaw them; use them straight from the freezer for the best results. Measure out your sugar and orange juice so they are ready for the stove.
- In a medium saucepan, combine the granulated sugar and the orange juice. Place the pan over medium-high heat and stir occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Carefully add the cleaned cranberries to the pot. Bring the mixture back to a boil, then reduce the heat to medium-low. Simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop” as they burst open and release their natural pectins.
- Once most of the cranberries have popped and the sauce has slightly thickened, remove the saucepan from the heat. The sauce will appear a bit thin while hot, but it will thicken significantly as it cools. Pour the sauce into a glass serving bowl or a decorative jar. Allow it to cool to room temperature on the counter before covering it and placing it in the refrigerator to chill completely before serving.
- Cook Time: 15 minutes