Easy Cranberry Sauce with Orange Juice
This sweet, tangy cranberry sauce with orange juice is made from fresh whole-cranberries, brown sugar and a pinch of spice. Cooks in just 15 minutes!
Servings: 6
Ingredients
- 12 ounces fresh cranberries
- ¾ cup orange juice
- ¼ cup triple sec (optional)
- 1 cup light brown sugar
- ¼ teaspoon ground cloves
- orange peel (optional)
Instructions
- Combine the orange juice, triple-sec (optional), and brown sugar in a deep sauce pan. Stir until the brown sugar dissolves and the liquid starts to simmer.
- Add the whole cranberries, orange peels, ground cloves and bring the mixture to a boil.
- Once the liquid starts boiling, lower the flame and cook the cranberry sauce over low heat for 15 minutes for a loose texture or 20 minutes for a jelly-like texture.
- Transfer to a mason jar or small bowl and let cool fully at room temperature then transfer to the refrigerator and chill for a minimum of 2-3 hours. The cranberry sauce will continue to thicken/stiffen as it cools.
Notes
- You can prepare the cranberry sauce a few days in advance. It will keep for up to 10 days in the refrigerator.
- Once the cranberries start to boil, lower the flame and cover the pot with a lid to prevent hot splatters.
- Let the cranberry sauce cool fully before transferring to the refrigerator. It needs to chill for at least 2-3 hours.