Homemade Cranberry Sauce

Ingredients

• ⅔ cup (133 g) granulated sugar
• ⅓ cup (67 g) light brown sugar, tightly packed
• ⅓ cup (78 mL) water
• ⅔ cup (157 mL) orange juice
• 12 oz (340 g) fresh cranberries, rinsed and picked through (discard bruised/bad ones)

Instructions

1. Dissolve sugars — Combine sugars, water, and orange juice in a medium saucepan over medium heat. Stir occasionally until sugars dissolve, and bring to a boil.
2. Add cranberries — Add cranberries and return to a boil.
3. Simmer — Reduce heat to a simmer and cook 10–15 minutes, stirring occasionally, until most or all berries have burst (watch for splatter) and the mixture has slightly reduced. The longer you cook, the thicker it will be — and it will thicken further as it cools.
4. Cool — Transfer to a bowl and cool at room temperature at least 20 minutes.
5. Chill — Cover and refrigerate at least 2 hours before serving.

Notes

• Make ahead — Can be prepared up to a week in advance; keep refrigerated in an airtight container.

Nutrition (per serving)

Tags: #recipe #sauces #cranberry #holiday #thanksgiving