Cranberry-Clementine Sauce

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup water

1/2 cup clementine juice

4 cups fresh or frozen cranberries

1 tablespoon clementine zest

Rinse cranberries with cold water. In a medium saucepan, add sugars, water, and clementine juice. Stir until sugar dissolves. Bring to a boil and add cranberries and zest. Return to a boil and then reduce heat to medium low. Cook until cranberries start to burst, about ten minutes.  If you like the sour burst of biting into a whole cranberry then let them stay whole.  If not, crush them up.

Remove from heat and let cool to room temperature. Pour sauce into a serving bowl and chill in the refrigerator (unless you want to serve it warm over brie!).

This recipe was printed from Life and Kitchen.