Here is an easy recipe for cranberry sauce that our household makes every Thanksgiving. I think it has just the right balance of tartness, sweetness, and acidity. The best thing is that it only takes a short while to make, and lasts past all of the other Thanksgiving leftovers. You can have it with breakfast, lunch, or dinner foods.
- 1 - 12 oz bag cranberries
- 1 cup granulated sugar
- 1 cup orange juice
- Add all ingredients to a sauce pan over medium high heat on the stove and bring to a boil. Reduce heat to simmer and let all of the cranberry skins pop and mixture to thicken a little.
- Remove from and let cool completely. Store in the fridge in an airtight container for 7-10 days.