Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (adjust to your taste)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tsp orange zest
- 1 cinnamon stick (optional)
- A pinch of salt
Instructions
- Place a medium saucepan over medium-high heat. Add the sugar, orange juice, and water to the pan. Stir the mixture occasionally until the sugar dissolves completely and the liquid reaches a gentle boil.
- Rinse your cranberries and remove any soft or bruised ones. Add the berries to the boiling liquid along with the cinnamon stick and a pinch of salt. Bring the mixture back to a boil, then reduce the heat to medium-low. Simmer for about 5 to 7 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want! Stir occasionally until most of the berries have broken down and the sauce starts to look glossy.
- Remove the pan from the heat and stir in the fresh orange zest. The sauce will look a bit thin at this stage, but don’t worry. Cranberries are naturally high in pectin, so the sauce will thicken significantly as it cools. Remove the cinnamon stick before serving. Transfer the sauce to a bowl and let it sit for at least 5 minutes before bringing it to the table.
- Cook Time: 10 minutes