Ingredients
Scale
- 12 oz fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar (adjust based on preferred tartness)
- 1/2 cup orange juice (freshly squeezed is best)
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- A pinch of salt
Instructions
- Start by rinsing your cranberries thoroughly in a colander. Discard any berries that are soft, shriveled, or bruised. Zest one large orange until you have a tablespoon of bright, aromatic zest, then juice that same orange to get your half-cup of liquid. Set these aside.
- In a medium saucepan, combine the sugar, orange juice, and water. Place the pan over medium heat and stir occasionally until the sugar completely dissolves. Once the liquid reaches a gentle boil, add the cleaned cranberries, cinnamon stick, ground cloves, and a pinch of salt. Reduce the heat to low and let the mixture simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want.
- Remove the saucepan from the heat and stir in the orange zest. Let the sauce cool completely at room temperature. The sauce will thicken significantly as it cools due to the natural pectin in the cranberries. Once cool, remove the cinnamon stick. Transfer the sauce into a freezer-safe airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing. Label the container with the date and store it in the freezer.
- Cook Time: 20 minutes