Ingredients
Scale
- 48 ounces fresh cranberries (4 standard 12-oz bags)
- 3 cups granulated sugar
- 1 cup brown sugar, packed
- 2 cups high-quality orange juice
- 1 cup water
- 2 tablespoons orange zest
- 2 cinnamon sticks
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Empty all 48 ounces of cranberries into a large colander. Rinse them thoroughly under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. Let the berries drain completely while you prepare the liquid base.
- In a very large pot or Dutch oven, combine the granulated sugar, brown sugar, orange juice, water, cinnamon sticks, and ground cloves. Place the pot over medium-high heat. Stir the mixture occasionally until the sugars dissolve and the liquid reaches a rolling boil.
- Carefully add the cleaned cranberries to the boiling liquid. Stir to coat them evenly. Reduce the heat to medium-low. Let the sauce simmer for 12 to 15 minutes. You will hear the berries “pop” as they burst open. Stir occasionally to prevent the bottom from scorching.
- Once the sauce has thickened and most of the berries have burst, remove the pot from the heat. Stir in the fresh orange zest and the salt. Remove the cinnamon sticks. The sauce will look slightly thin, but it will thicken significantly as it cools. Transfer the sauce to a large serving bowl or storage container.
- Allow the sauce to reach room temperature on the counter. Cover it tightly and refrigerate for at least 4 hours, or ideally overnight. Serve chilled or at room temperature alongside your Thanksgiving turkey.
- Cook Time: 30 minutes