I hosted Thanksgiving for years before I tried making my own cranberry sauce. I always assumed it would be difficult and not worth it. It’s not – and it is.
This only takes about fifteen minutes to make and tastes so, so much better than the canned version. It’s also make-ahead friendly and is the perfect dish to bring with you if you’re travelling because it can be served warm, cold, or at room temp.
(from Savory Sweet Life)
Makes about 2 cups
1 12 oz. bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Combine all ingredients in a medium saucepan over low heat. Cook, stirring occasionally, until the liquid is mostly evaporated.
You’ll hear the cranberries popping as this cooks – that’s okay! You want them to open up!
This can be served warm, chilled, or at room temperature.