First, empty the bag of cranberries into a strainer in your sink and give them a toss and quick rinse. If you see any shriveled or hardened cranberries, pick them out. Leave the cranberries in the sink until needed.

Next, slice the oranges in half and squeeze the fresh orange juice. Pour the orange juice into a small pot along with the sugars. Then, turn the stove to medium heat and swirl or stir until the sugar dissolves into the orange juice.

When the sugar has fully dissolved add the rinsed cranberries into the pot. Let everything come to a boil for roughly 5-7 minutes or until the cranberries have popped and soaked into the syrup. Then, turn off the heat and zest the lemon directly into the pot.

You can stop there for a rustic cranberry sauce, but I prefer to pour the sauce into a blender and blend everything together, on high, until the sauce lightens in color. For the silkiest possible texture, pour the resulting cranberry sauce through a fine mesh strainer.

Set aside or place in a refrigerator to cool. Once happy with the temperature, serve.