I made this recently and it is fabulous, tangy with intense flavor! -- plan ahead the sauce needs to chill for a minimum of 2 hours before serving and may be made up to three days ahead -- the amounts listed will make about 5 cups, if desired you can cut all ingredients in half, minced orange peel may also be added, use 1 tablespoon for a double recipe :)

Ingredients

cups frozen cranberry juice concentrate, thawed↗2 cups
cup sugar, plus↗2⁄3 cup
tablespoons sugar (or use more or less sugar to taste)2 tablespoons
(12 ounce) packages cranberries (fresh or froze)↗2
12 ounce
cup dried cranberries↗1 cup
tablespoons orange marmalade↗6 tablespoons
cup fresh orange juice↗1⁄4 cup
teaspoon allspice1⁄2 teaspoon

Step-by-step instructions

1
In a heavy saucepan combine cranberry juice concentrate and sugar; bring to a boil over high heat, stirring until sugar dissolves.
2
Add in the fresh and dried cranberries; cook until the dried berries begin to soften and the fresh berries begin to pop, stirring often (about 7 minutes).
3
Remove from heat and stir in the orange marmalade, orange juice and allspice; cool completely, cover and refrigerate until cold (about 2 hours).

Source: food.com

Original recipe ↗

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