Instructions. Combine the sugar and orange juice in a medium saucepan and boil gently until the sugar has dissolved. Stir in the cranberries and simmer for about 10 minutes, or until they start to burst. Remove the sauce from the stove and transfer it to a bowl. consistency is expected as it cools.. Step 2: Cook the Cranberries. In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange juice, and port wine. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the cranberries burst and the sauce thickens.

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Recipes for cranberry sauce go way back to 1796 at least when it was included in what's thought to be the first cookbook by an American author - The Art of Cookery by Amelia Simmons.. Delia Smith's Christmas shared a recipe for cranberry sauce. Delia was known back then to be able to sell out the entire country's supply of white eggs.. Method. Chop the cranberries in a food processor, or else press them through the fine blade of a mincer, then place them in a saucepan. Now pare off the coloured part of the orange rind with a potato peeler and cut it into very fine shreds. Add these, with the juice of the orange, to the pan followed by the ginger, sugar and spices.