Homemade Cranberry Sauce
A bright, sweet-tart cranberry sauce made on the stovetop with fresh cranberries, two kinds of sugar, and orange juice. It comes together quickly, then chills until thick and ready to serve.
Print Pin Servings: 6
Ingredients
- 2/3 cup (133 g) sugar
- 1/3 cup (67 g) light brown sugar, tightly packed
- 1/3 cup (78 ml) water
- 2/3 cup (157 ml) orange juice
- 12 oz (340 g) cranberries, rinsed and picked through -- bad/bruised cranberries removed
Instructions
- Place the sugar, light brown sugar, water, and orange juice in a medium-sized saucepan over medium heat. Stir from time to time until the sugars have dissolved, then bring the mixture to a boil.
- Add the cranberries and allow the mixture to come back to a boil.
- Lower the heat to a simmer. Cook for 10–15 minutes, stirring occasionally, until all or most of the cranberries have burst and the sauce has reduced slightly. Take care while stirring, as the cranberries may splatter. For a thicker consistency, let the sauce simmer longer. Keep in mind that it will continue to thicken as it cools.
- Pour the cranberry sauce into a bowl and leave it at room temperature for at least 20 minutes to cool.
- Cover the bowl and refrigerate the sauce for at least 2 hours before serving.
