Four ingredient fresh cranberry sauce (with variations)
I'm going to add a little more sugar to ours because the fruit was especially tart. Simple, easy and it looks stunning. :)
1 cup orange juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz) bag fresh cranberries
Optional: 1/8-1/4 tsp cinnamon, orange zest
For the adventurous, Jezebel Sauce: Use original recipe above but also add 1/2 cup pineapple preserves, 2 TBSP prepared horesradish and 1 TBSP Dijon mustard after it cools
In large skillet, combine orange juice and sugars. Cook on medium high until sugar crystals have completely dissolved. Add cranberries and immediately reduce heat to low, stirring occasionally. Berries will begin to 'pop' so it is a good idea to use a splatter screen if you have one. This reminded me of the old Jiffy Pop foil skillets that you had to shimmy back and forth above a hot burner. :) Let cook for a minimum of 20 minutes. Sauce will thickens as it cools.
1 cup orange juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz) bag fresh cranberries
Optional: 1/8-1/4 tsp cinnamon, orange zest
For the adventurous, Jezebel Sauce: Use original recipe above but also add 1/2 cup pineapple preserves, 2 TBSP prepared horesradish and 1 TBSP Dijon mustard after it cools
In large skillet, combine orange juice and sugars. Cook on medium high until sugar crystals have completely dissolved. Add cranberries and immediately reduce heat to low, stirring occasionally. Berries will begin to 'pop' so it is a good idea to use a splatter screen if you have one. This reminded me of the old Jiffy Pop foil skillets that you had to shimmy back and forth above a hot burner. :) Let cook for a minimum of 20 minutes. Sauce will thickens as it cools.
