Begin by boiling the orange juice and sugar together.

Add the cranberries, stirring occasionally. Cook on medium heat for about ten minutes.

The berries will begin to burst and the sauce will thicken.

Don’t use a wooden spatula like you see in this picture, unless you don’t mind it becoming permanently pink 😉

Pour into a colander and stir strongly with a whisk over a pot or bowl wider than the colander. Continue until no more can be squeezed through the colander’s holes.

Skip this step if you prefer bits of cranberries with your sauce.

Transfer to a container and chill overnight before serving.