1/2 cup brown sugar
1/2 cup white sugar
1 cup orange juice
2 tsp finely grated orange zest
12 oz cranberries
1/4 tsp nutmeg
Begin by washing and sorting through the cranberries, removing any bad berries.
Heat the sugars and orange juice in a saucepan until simmering, making sure they're well mixed. Add in the cranberries and zest, bring to a boil, then reduce heat to medium-low. Cook until the cranberries begin to pop. Remove from heat, and mix in the nutmeg.
Don't over cook the sauce, as that will make it too bitter. You can mash the sauce a bit with a potato masher when it comes off the heat, or leave it as it is - totally depends on what texture you like. Keep in mind that the sauce will thicken up as it cools. It can be served as soon as it comes down to room temperature and thickens a bit, or after cooling it can be stored in the refrigerator to chill it before serving.