4cupsfresh or frozen cranberriesa 12-ounce package
Instructions
Add sugar and orange juice to a medium saucepan.
Bring to a boil over medium-high heat and stir to dissolve the sugar.
Add the cranberries, reduce heat to low and cook for 10 minutes, until the cranberries start to pop.
Remove from heat and transfer to a bowl. The sauce will thicken as it cools.
Notes
Cranberries: Fresh or frozen cranberries work for this recipe. Rinse them under cold water and pick out any damaged or bruised cranberries.Mix-ins: At the end of step 3, you can stir in your favorite mix-ins. Some people like to add a pinch of orange zest, 1/2 of chopped pecans, raisins, or currents. You can also add a pinch of cinnamon, cloves, nutmeg, or allspice.Storage: Cranberry sauce will keep for 10 days in a covered container in the refrigerator.Freeze: It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.Makes 2 1/4 cups.