Orange Cinnamon Cranberry Sauce
3 cups
Sometimes it's the little things in a dinner that can make a big difference. Over the years I tried and modified many cranberry sauce recipes and yet at the end of the day, the Ocean Spray cranberry sauce, in a can, was as good, without all the work. But then, I created this recipe, I'm sure it was based on somebody's recipe but I reworked it to get it to be the greatest cranberry sauce of all times, bar none.
If you don't believe me, then try it for yourself!
Ingredients
- 12 oz. Fresh cranberries
- 1/2 cup Orange juice, non-sweetened no-pulp, I use Tropicana
- 1/2 cup Cold water
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar (packed) (Demerara)
- Pinch of sea salt
- 1/4 tsp. Ground cinnamon
Directions
- Wash the cranberries under cold water.
- Place all of the ingredients in a saucepan and bring to a boil, stir frequently. Reduce heat and simmer for 15 minutes or until most of the cranberries have burst, stir often.
- Remove the saucepan from the heat and allow to cool to room temperature. Place in a mason jar or other tightly coverable container and refrigerate.
Note: The sauce will thicken when refrigerated.
Note: You can refrigerate the cranberry sauce for a week and/or freeze for 2 months.