Cranberry Sauce

Cranberry Sauce


1 pound fresh cranberries (about 4 cups)

1/4 cup orange juice

1/4 cup 100% cranberry juice (not cranberry juice cocktail)

1 cup honey


Prepare a 3-cup mold with cooking spray. Wash and sort the cranberries, discarding any that are soft. Set aside to drain in a colander. In a medium saucepan, combine orange juice, cranberry juice, and honey. Bring to a boil, then simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes. Remove from heat and cool for 5 minutes. Spoon the mixture into prepared mold. Refrigerate at least 6 hours or overnight. Invert the mold onto a serving dish to remove the cranberry sauce. Garnish with whipped cream, if desired. Slice and serve.


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