Homemade Cranberry Sauce
- 1 bag cranberries
- 1/2 C. sugar
- 1/2 C. brown sugar
- 1/2 C. orange juice
- 1/2 C. water
- 1/4 t. cinnamon
- zest of one orange
- fresh juice of 1/2 orange
In a medium saucepan over medium heat, dissolve the sugars in the juice and water.
Add the cinnamon and then the cranberries. Add the zest and fresh juice and stir.
Cook the cranberry mixture until they start to pop, about 10 - 15 minutes, stirring occasionally.
Remove from heat, transfer to a serving bowl and let it cool.
The Cranberry Sauce will thicken on its own as it cools.
I like to put it into small jars to give as gifts... then store it in the refrigerator.
Tangy and thick, jars like this don't last very long in our home.
This is not just for Thanksgiving either. A spoonful of this great Cranberry Sauce over a warm wedge of Brie with bib lettuce and bread make for a delicious snack or appetizer!