You may be of the belief that the perfect cranberry sauce is gelatinous and cylindrical in shape with the ridges from the can still visible. While you may not be wrong, you might want to at least try homemade cranberry sauce just to be sure. Here is a quick and easy recipe.

Keep refrigerated for seven to 10 days or in the freezer for up to six months. (Stacey Little / Southern Bite)

Easy Cranberry Sauce

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 8

Ingredients

• 1 (12-ounce) package fresh cranberries
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• Pinch of salt

Instructions

1. Rinse and drain the cranberries.
2. In a medium sauce pan, over medium heat, combine the cranberries, orange juice, sugar and brown sugar.
3. Bring to a simmer.
4. Cook, stirring occasionally, until most of the cranberries have burst and the mixture has thickened – about 10 minutes.
5. Add a pinch of salt and stir to combine.
6. Allow to cool. Sauce will thicken as it cools.
7. Store in the refrigerator in an airtight container for up to 10 days or freeze for up to six months.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”