My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
cup/100 g sugar
cup/175 ml freshly squeezed orange juice
ounces/340 g fresh cranberries
washed and picked through
In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
Add the cranberries and bring back to a boil.
Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.