Just because holiday season is over, doesn't mean you can’t treat yourself to cranberry sauce. This tangy, sweet sauce is so simple to make. Not only is it perfect on biscuits and breads, homemade cranberry sauce is great baked into muffins or oatmeal bars. Or try spreading it on fresh waffles or pancakes, it will only make something yummy even tastier!
Ingredients:
-2 cups cranberries, frozen or fresh
- ⅔ cup sugar
- ¼ cup light brown sugar
- ⅔ cup fresh orange juice
- ⅓ cup water
1.Combine water, orange juice, and sugars together on a saucepan and heat over medium high. Whisk occasionally and bring to a boil.
- When sugars are fully dissolved, add cranberries and return to a boil.
- Reduce to medium-low heat and cook until berries have burst and mixture begins to reduce. This should take about 10 to 15 minutes.
- Reduce heat to low, and simmer for additional 10 minutes. Cook for 5 more minutes if you prefer a thicker sauce.
- Transfer to glass or ceramic bowl/jar and allow to cool before serving on your favorite breads or using in your dessert recipes.
The cranberry sauce can be stored in the refrigerator for up to two weeks. It will thicken as it cools.