An easy-to-make homemade cranberry sauce with orange juice in the recipe. The brown sugar, cinnamon, and vanilla extract complement the tart and delicious taste of the cranberries.
Put the frozen cranberries in a colander and rinse them under cold running water. Let the excess water drain off.
Put the rinsed cranberries in a medium saucepan.
Add all the other ingredients to the saucepan with the cranberries. Mix well.
Bring the cranberry mixture to a boil on medium-high heat. Stir occasionally.
Reduce the heat to medium and simmer for 15 minutes until the cranberries burst open. The ingredients will begin to thicken.
Remove the cranberries from the heat and let cool to room temperature.
Transfer the cranberry sauce to a serving dish and chill in the refrigerator for a couple of hours until ready to serve. The cranberry sauce will thicken even more while it is in the refrigerator.
Notes
For this recipe, you can use fresh cranberries instead of frozen if you prefer.
Store any leftover cranberry sauce in the refrigerator.
Cranberry sauce can last about three or four months in the freezer.