Baked Orange Cranberry Sauce

Every year I count down the days until fresh cranberries are available so that I can make cranberry sauce from scratch. I used to like the canned stuff, but I've loved homemade since I first made Allrecipes Pear Honey Cranberry Sauce in 2005. I love all things cranberry and have an entire folder with recipes and bookmarks devoted to cranberries in sauce, cakes, scones, beverages, and cookies.

I decided to try one of the baked recipes this year, and I might even like the baked version better than cooked. The sauce is more chunky, tender, and mellow. Orange really enhances the tart berries, and adding a touch of cinnamon and vanilla to the sauce makes it a true comfort food.

Baked Orange Cranberry Sauce
Yields about 1-1/2 cups

1 - 12-ounce package fresh cranberries, washed and drained
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup fresh-squeezed orange juice, reserve orange peel and pulp
1 teaspoon vanilla

After squeezing orange juice, quarter the peel/pulp and place in 1-quart baking dish with cranberries. Pour orange juice over all. Mix sugars with cinnamon and sprinkle over top. Cover with foil and bake at 325° for 45 minutes. Remove from oven, take out orange peels, and stir in vanilla. Refrigerate leftovers.