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5 from 1 vote
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Ingredients
  

  • 2½ cups fresh cranberries washed and drained
  • 3 tablespoons orange juice
  • 1/4 cup white granulated sugar
  • 1/4 cup brown sugar packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pumpkin spice (pumpkin pie spice)

Instructions
 

  • In a medium pot, combine cranberries, orange juice, white sugar and brown sugar, stir to blend then place on medium-high heat and bring the mixture to a boil, continuously stirring.
  • Reduce to a simmer, and add the cinnamon and pumpkin spice, mixing well and continuing to stir gently over the next 4-6 minutes while the sauce simmers and thickens. Watch out for popping cranberries! Some will pop, while others remain whole.
  • Remove from heat, and allow to cool. Refrigerate for up to 14 days.

Notes

*Tips, Tricks and Substitutions

*Cranberry sauce can keep for 1-2 weeks in the fridge if stored properly, making this a great 'make ahead' recipe