Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice (about 1–2 large oranges)
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Rinse your cranberries thoroughly in a colander, discarding any mushy or bruised berries. Find an 8×8 inch baking dish or a 2-quart casserole dish. There is no need to grease the pan, as the fruit juices will create a natural syrup that prevents sticking once the sauce cools.
- Step 2: Combine the Ingredients: Pour the cleaned cranberries directly into your baking dish. Sprinkle the granulated sugar evenly over the top of the berries. Finally, pour the orange juice over the mixture. Use a spoon to give everything a quick toss so the berries are lightly coated, but don’t worry if the sugar isn’t fully dissolved yet; the heat of the oven will take care of that.
- Step 3: Baking to Perfection: Place the dish in the center rack of the oven. Bake for 45 to 50 minutes. You will know it is done when the cranberries have burst open and the liquid is bubbling vigorously around the edges. The sauce will look a bit thin when you first pull it out of the oven, but don’t panic—it thickens significantly as it cools.
- Step 4: Cooling and Serving: Remove the dish from the oven and give the sauce one final stir to incorporate all the syrupy juices. Let the cranberry sauce cool completely at room temperature. For the best consistency, transfer it to a bowl and refrigerate for at least two hours before serving. The sauce will set into a beautiful, spoonable jam that holds its shape perfectly on the plate.
- Cook Time: 50 minutes