I first made this Cranberry sauce for Thanksgiving back in 2007. It was the first time I had bought and used cranberries. I have made this sauce every year since then.
I make it in small quantities and it adds a sweet and tart flavor to the meal.
Over the years I have changed it a little with organic ingredients, fresh squeezed juice and extended cook time. What I really like about this sauce is that it is tart and sweet at the same time. It can be used as a spread or substituted for jam if needed.
You will need
6 oz. fresh organic cranberries
1/2 cup sugar
1/2 cup fresh squeezed orange juice
Add all the ingredients to a medium saucepan and bring to a boil. Simmer until berries pop. Mash gently with the back of a spoon or masher. Let the sauce simmer for about 3-5 minutes more.
Turn off heat. Chill until ready to serve. The sauce thickens as it cools.