Ingredients
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2 large oranges
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2 (12 oz) bags fresh cranberries
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3/4 cup sugar
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1 cinnamon stick
Steps
1
With a vegetable peeler, remove 4 long strips of orange peel from the oranges. Squeeze ¾ cup juice from oranges into a large saucepan. Stir in the cranberries, sugar, cinnamon stick, and strips of zest.
2
Heat to a boil on medium-high, stirring often. Reduce heat and simmer 10–12 min., until most of the cranberries burst, stirring occasionally. Discard cinnamon stick and zest strips.
3
Transfer sauce to a heatproof container, cover, and refrigerate until cool.
Tips
This recipe can be made ahead and refrigerated up to 5 days in advance.
