Sunday, July 27, 2014


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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