Ingredients
One 12-oz bag of fresh cranberries, picked over
1/2 cup orange juice
1/4 cup Cognac
1/2 cup sugar
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
pinch of ground cloves
pinch of freshly ground nutmeg
pinch of kosher salt
Directions
– Bring all the ingredients to a boil in a medium saucepan. Reduce to a simmer and cook until almost all of the cranberries have burst.
– Transfer the sauce to a bowl to cool to room temperature. Cover and store in the refrigerator for up to five days. Serve cold.