Cranberry-Orange Sauce

1. 1

   Bring sugar and orange juice to a boil in a large saucepan over medium-high heat, stirring often; add fresh or frozen cranberries. Return to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to burst and mixture begins to thicken.

2. 2

   Remove from heat; stir in dried cranberries and orange marmalade. Let sauce cool; cover and chill until ready to serve.

3. 3

   Note: Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.