Ingredients
Equipment
Method
Instructions
- Sort through the cranberries and discard any stems or damaged berries. Rinse the cranberries thoroughly and drain.
- In a medium saucepan over medium heat, combine the dark brown sugar, granulated sugar, orange juice, water, and kosher salt. Stir until the sugars have dissolved.
- Add the fresh cranberries to the saucepan. Cover with the lid slightly askew and simmer for 12–15 minutes, or until the cranberries have burst and softened.
- For a chunky cranberry sauce, use the back of a spoon to gently smash some of the softened cranberries until the desired texture is reached.
- Transfer the cranberry sauce to a large bowl and allow it to cool. Refrigerate until chilled and ready to serve.
Notes
This recipe yields approximately 2 1/2 cups, or 20 servings of about 2 tablespoons each.
For a smoother cranberry sauce, puree the cooled mixture in a food processor or blender until it reaches your preferred consistency.
Store the cranberry sauce in an airtight container with a tight-fitting lid in the refrigerator for up to 1 month.
The sauce will thicken further as it cools and chills.