Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Step 1: Preparation. Start by rinsing your fresh cranberries in a colander. Remove any bruised or soft berries. If you are using frozen cranberries, do not thaw them; use them straight from the freezer. Zest one medium orange until you have about a teaspoon of bright orange peel. Set aside your sugar and liquids so they are ready to go.
- Step 2: Cooking. In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cranberries, cinnamon stick, orange zest, and a tiny pinch of salt. Reduce the heat to medium and simmer for 5 to 7 minutes. You will hear the cranberries begin to “pop”—this is exactly what you want. Stir occasionally until the sauce thickens and the berries have burst.
- Step 3: Plating. Remove the saucepan from the heat and take out the cinnamon stick. The sauce will look slightly thin, but it thickens considerably as it cools. Pour the sauce into a serving bowl. You can serve it warm immediately, or place the bowl in an ice bath for a few minutes if you prefer it chilled. Garnish with a sprig of fresh rosemary or a few extra strips of orange zest for a professional look.
- Cook Time: 10 minutes