Perfectly tart, sweet, and easy-to-make cranberry sauce!
Servings 6 -8 as a side
- 1/2 cup 100% orange juice
- 1/2 cup 100% cranberry juice
- 1 bag (12 ounces) cranberries
- Pinch of salt
- 1/2 cup white sugar
- 1/4 cup brown sugar (light or dark; I like dark best!)
Wash and dry the cranberries. Make sure to check the cranberries for any stems or bad cranberries and remove. (Nothing ruins a good sauce like branches in it!)
In a medium-sized saucepan over medium heat, dissolve both sugars in the orange and cranberry juice.
Once the sugar is dissolved, stir in the cranberries and a pinch of salt. Bring the mixture to a boil over medium heat and then reduce to a simmer over medium low heat. Stir to blend and simmer for an additional 7-12 minutes. (Watch carefully as the sauce can bubble up a bit!) Some of the cranberries will burst and some will remain whole -- you can mash up more cranberries as desired. (If the sauce is thickening too quickly, low the temperature a bit and alternatively if it isn't thickening, increase the temperature a bit)
Remove from heat and place sauce in a bowl. Cranberry sauce will thicken more as it cools. Store for up to a week in an airtight container in the fridge.