Coco: I became a fan of this recipe when I needed to bring something to a Thanksgiving pot luck in an organization I was a part of in college. This turned out AMAZING! And I went on to make it for my parents for Thanksgiving that year! Watching the cranberries pop is such a treat and kids love to watch it.
Savory Sweet Life | April 2011 by Alice Currah
- 12 oz bag fresh cranberries
- 3/4 cup orange juice
- 2/3 cup brown sugar
- 1/3 cup white sugar
- Optional: 2 oz gold rum
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally.
You’ll hear the cranberries popping – don’t worry, that’s what you want them to do.
Remove from heat and serve.
Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.