Ingredients
Sugar Mixture
- ⅔ cup (133 g) sugar
- ⅓ cup (67 g) light brown sugar, tightly packed
- ⅓ cup (78 ml) water
- ⅔ cup (157 ml) orange juice
Cranberries
- 12 oz (340 g) fresh cranberries, rinsed and picked through to remove bad or bruised berries
Instructions
- Combine Sugars and Liquids: In a medium-sized saucepan over medium heat, combine the white sugar, light brown sugar, water, and orange juice. Stir occasionally until the sugars dissolve completely and the mixture begins to boil.
- Add Cranberries: Once boiling, add the fresh cranberries to the saucepan and bring the mixture back to a boil.
- Simmer Cranberries: Reduce the heat to a simmer and cook the cranberries for 10-15 minutes, stirring occasionally. Cook until most or all of the berries have burst and the sauce has slightly thickened. Be careful of the splattering juices. The longer the cooking time, the thicker the sauce will become, but it will also thicken more as it cools.
- Cool the Sauce: Transfer the sauce to a bowl and let it cool at room temperature for at least 20 minutes.
- Chill before Serving: Cover the bowl and refrigerate the cranberry sauce for at least 2 hours before serving to allow flavors to meld and the sauce to fully set.
Notes
- For a smoother sauce, you can mash some of the cranberries during cooking.
- Orange zest can be added for extra citrus flavor.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- This sauce can be made a day ahead to save time on the day of serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
