Rinse cranberries. Heat sugar and orange juice in sauce pan until boiling.
Add cranberries and cinnamon. Return to boil, then turn boil (a low boil, just above a simmer) for 10-15 minutes. If you want a more jelly-like sauce, use a potato masher to crush cranberries about halfway through.
Remove from heat and transfer in a bowl. Refrigerate overnight or until cold and thickened.
Originally Submitted
12/6/2010
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