Step 1

In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.

Step 2

Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.

Step 3

Simmer the mixture uncovered for 10 - 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

Step 4

Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth.

Step 5

Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.

Step 6

Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).