Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated white sugar (or a mix of white and brown)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon fresh orange zest
- 1 cinnamon stick
- Pinch of salt
Instructions
- Start by rinsing your fresh cranberries in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one large orange until you have about a teaspoon of bright orange peel. Squeeze the juice from that same orange into a measuring cup; if you don’t have quite half a cup, top it off with store-bought orange juice or more water.
- In a medium saucepan, combine the sugar, orange juice, and water. Set the heat to medium-high and stir occasionally until the sugar completely dissolves and the mixture begins to boil. Carefully add the cranberries, the cinnamon stick, the orange zest, and a tiny pinch of salt. Bring the mixture back to a gentle boil, then reduce the heat to low. Let it simmer for about 10 to 12 minutes. You will hear the cranberries making a “pop” sound as they burst open. Stir occasionally to ensure nothing sticks to the bottom.
- Once most of the cranberries have burst and the sauce has started to look slightly glossy, remove the pan from the heat. Take out the cinnamon stick and discard it. The sauce might look a bit thin at first, but don’t worry! It thickens significantly as it cools. Transfer the sauce to a heat-proof glass bowl or a decorative serving dish. Let it reach room temperature, then cover it and refrigerate until you are ready to head to your potluck.
- Cook Time: 20 minutes