Thanksgiving Cranberry Sauce

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• Step 1

  Rinse the cranberries in running water.
• Step 2

  Combine water, orange, juice, white granulated sugar, and light brown sugar in a large saucepan over medium heat. Stir to combine.

  • ½ cup water (120 g)
  • ½ cup orange juice (120 g)
    (or juice from fresh oranges)
  • ⅔ cup white granulated sugar (133 g)
  • ⅓ cup light brown sugar (67 g)
• Step 3

  Add cranberries and then bring to a boil.

  • 12 oz cranberries (360 g)
• Step 4

  Lower to a simmer and then drop in the cinnamon stick and orange peels into the saucepan, and stir to combine.

  • 1 cinnamon stick (5 g)
  • 3 orange peels (7.5 g)
• Step 5

  Continue simmering for about 10 minutes, or until all or most of the cranberries have popped. Crush the cranberries for a jammier texture, or leave some whole if you prefer.
• Step 6

  Remove the orange peels and cinnamon stick from the cranberry sauce.
• Step 7

  The sauce is ready to serve! But, if you are preparing the sauce to use for later, let cool for 30 minutes before transferring to a container and refrigerating.