Ingredients
Scale
- 12 oz fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 teaspoon orange zest
- A pinch of salt
Instructions
- Start by empty the bag of cranberries into a colander. Rinse them thoroughly under cold water. Sift through the berries and discard any that are bruised, mushy, or shriveled. This ensures your sauce has a bright, clean flavor and the perfect texture.
- In a medium saucepan, combine the sugar, orange juice, and water. Stir the mixture over medium-high heat until the sugar dissolves and the liquid reaches a gentle boil. Carefully add the cleaned cranberries, the cinnamon stick, and the pinch of salt. Reduce the heat to medium-low and let the mixture simmer for about 5 to 8 minutes. You will hear the cranberries begin to “pop”—this is exactly what you want.
- Once most of the berries have burst and the liquid has started to look syrupy, remove the pan from the heat. Stir in the fresh orange zest. Remove the cinnamon stick and discard it. The sauce will look a bit thin at first, but do not panic. As it cools to room temperature, the natural pectins will set, creating a thick, jam-like consistency. Transfer it to a serving bowl or an airtight container for storage.
- Cook Time: 10 minutes