Place the granulated sugar, brown sugar, orange juice, water, orange zest, and cinnamon stick in a medium saucepan. Heat over low heat until the sugars dissolve.
½ cup granulated sugar, ½ cup light brown sugar, ⅔ cup orange juice, ⅓ cup water, 1 tablespoon orange zest, 1 cinnamon stick
Add the fresh cranberries, and adjust the heat to low-medium. Stir occasionally, and continue to cook for 15 to 20 minutes until the cranberries pop and the mixture begins to thicken.
12 ounces cranberries
Once the sauce has thickened, remove from heat, discard the cinnamon stick, and allow the sauce to cool for at least 30 minutes. Transfer the cranberry sauce to a heat-safe bowl, and place in the refrigerator for at least 2 hours before serving.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of cranberry sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.