Homemade Cranberry Sauce
Once you try this fresh Cranberry Sauce recipe you'll never want to buy it canned again! It's so much better and incredibly easy to make! It's perfectly sweetened, lightly tart, and has a deliciously bright cranberry and orange flavor.
(12 oz) bag
freshly squeezed orange juice
light brown sugar
In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.
Let simmer about 10 - 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
Allow mixture to cool about 20 - 30 minutes to thicken up slightly. Store in refrigerator in an airtight container.
Frozen cranberries will work well here too.
Sauce can be frozen up to 3 months. Cool before freezing, leave 1/2-inch gap in container for expansion. Thaw overnight in the fridge when ready to use.
If you don't have any brown sugar all white sugar can be used.
Simmer with a cinnamon stick and/or add a few pinches of ground nutmeg and cloves.
Substitute water with an unsweetened cranberry juice or a cranberry juice blend.
Add 1/2 tsp vanilla.
Mix in some chopped pecans after cooling.
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