CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
- Wash cranberries and drain in colander.
- Mix orange juice and sugar in saucepan until dissolved.
- Add cinnamon and orange peel. Stir well.
- Add the cranberries and simmer over medium high heat until bubbling, stirring often.
- When the mixture begins to boil, reduce heat.
- Cook uncovered or until all cranberries have ’popped’.
- Sauce will thicken as it cools.
- Can be stored in the refrigerator for a week or frozen for future holidays.
Yields: 2 cups
*You can use ALL orange juice if you prefer
***I like to make a double batch at Thanksgiving and freeze half for Christmas.
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