Serves: 8 Servings | Prep: 5 min | Cook: 10 min | Chill: 1 hr | Ready: 1 hr 15 min
1 – 1 1/3 cup turbinado sugar
1 – 1 1/3 cup water
12-16 oz. Fresh Cranberries, rinsed and
1 tsp cinnamon
1/2 tsp ground cloves
finely grated orange peel from one
small Valencia Orange
*You can sub white sugar for the turbinado.
Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
Reduce heat to low and allow sauce to simmer for about 10 – 15 minutes. Sauce will thicken more as it cools.
Chill before serving.