My daughter, Sarah, created this cranberry sauce, and I think it’s the best I’ve ever had. The fresh orange and lemon juices make it really delicious.
- 1 bag (12 ounces) fresh cranberries
- 1 cup water
- ¼ cup fresh squeezed orange juice (1 medium orange)
- ¼ cup fresh squeezed lemon juice (1 medium lemon)
- 1 ½ cups sugar
- ¼ teaspoon cinnamon
- Wash cranberries.
- Bring water and sugar to a boil. Add berries, and stirring frequently, boil 5 minutes.
- Stir in cinnamon and juices, and simmer for 5 minutes more or until thickened.
- Cool completely. Refrigerate.
- The longer you simmer the berries, the more they’ll break up. If you want your sauce to be more like a jelly, cook it a little longer.
- Yields 2 ¼ cups
Thoroughly rinse and drain berries.
Squeeze juice from one orange and one lemon to make
¼ cup orange juice
¼ cup lemon juice
Combined you need ½ cup juice. It’s okay if you have a little bit more of one than the other, but if you get less than half a cup, add enough water to make up the difference. (or squeeze another orange or lemon.)
Bring the following to a boil:
½ cup water
1 cup sugar
Add
12 ounces washed cranberries
Stirring frequently, boil 5 minutes.
Add
¼ teaspoon cinnamon
and juices
Stirring frequently, simmer for 5 minutes more or until thickened.
Pour into bowl, and allow to cool completely. It will set up as it cools.
