Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (or a mix of white and brown sugar)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon ground cloves or allspice
Instructions
- Start by rinsing your cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one large orange until you have a full tablespoon of bright orange peel, and then squeeze the juice from that same orange. Measure out your sugar and spices so everything is ready to go into the pot at once.
- Combine the cranberries, sugar, orange juice, water, cinnamon stick, salt, and orange zest in a medium saucepan over medium-high heat. Stir the mixture occasionally until it reaches a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Continue to simmer until the liquid thickens and the sauce coats the back of a spoon. Remove the cinnamon stick once the cooking is complete.
- Remove the pan from the heat and let the sauce cool completely to room temperature. If you are serving it immediately, transfer it to a decorative glass bowl. For the make-ahead freezer method, pour the cooled sauce into a freezer-safe airtight container or a heavy-duty freezer bag. Label it with the date and freeze for up to 3 months. To serve, thaw the sauce in the refrigerator for 24 hours before your Christmas meal. Give it a quick stir to restore the glossy texture before placing it on the table.
- Cook Time: 20 minutes