I was never a fan of cranberry sauce growing up. It’s probably because we only had that jellied kind that you have to suction out of a can. However, I really enjoy it now that I’ve started making it on my own–especially when using it for dips, brie and other things.
You might want to double this cranberry sauce recipe so you have leftovers for other fun stuff!
Roll and squeeze the orange between your hands to make it juicy. Cut the orange in half and squeeze the juice from each half into a bowl. Remove the seeds and set aside.
Peel the orange halves. Remove the membrane and peel from orange pulp and cut into pieces. Set aside.
Chop the orange rind into very small pieces.
In a saucepan over high heat, combine the orange rind and the 2 cups of water and bring to a boil. Cook for 10 minutes. Drain the water, separating from the rind, and place the water back into the saucepan. Discard the rinds.
Rinse and sort the cranberries, discarding any soft ones. Add to the saucepan.
To the saucepan, add the orange juice, orange pulp, sugar, cinnamon and cloves. Bring to a boil over high heat, then reduce the heat to low and cover the pan partially.
Simmer, stirring occasionally, until the sauce thickens. When the cranberries burst, after about 10 to 15 minutes, the sauce is done.
Let cool before serving.
If you like a more tart sauce, reduce the sugar by 1/2 cup.