Ingredients
Scale
- 24 ounces fresh cranberries (two standard bags)
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup orange juice (freshly squeezed preferred)
- 1 cup water
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions
- Begin by rinsing the fresh cranberries in a colander under cold water. Sort through them carefully and discard any berries that are soft, shriveled, or bruised. Zest your oranges until you have one tablespoon of bright, fragrant zest. Measure out your sugars and spices so everything is ready to go into the pot at once.
- In a large heavy-bottomed saucepan or Dutch oven, combine the orange juice, water, granulated sugar, and brown sugar. Place the pot over medium-high heat and stir occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Once boiling, add the rinsed cranberries, orange zest, cinnamon, cloves, and salt.
- Reduce the heat to medium-low. Let the mixture simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop” as they burst open—this is exactly what you want. Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has started to syrupy and thick, remove the pot from the heat. The sauce will continue to thicken significantly as it cools.
- Transfer the cranberry sauce to a large glass bowl or serving dish. Let it cool to room temperature on the counter before covering it with plastic wrap. Place it in the refrigerator for at least 2 to 4 hours to set completely. Serve chilled or at room temperature alongside your holiday turkey or ham.
- Cook Time: 20 minutes