Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Start by rinsing your cranberries under cold water in a colander. Pick through them and discard any berries that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon, then squeeze the juice from that same orange. Set these aside so they are ready to go.
- Combine the sugar, orange juice, and water in a medium saucepan over medium-high heat. Stir the mixture until the sugar dissolves and the liquid reaches a gentle boil. Add the rinsed cranberries, the cinnamon stick, and a pinch of salt. Reduce the heat to medium 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 sauce has slightly thickened, remove the pan from the heat.
- Remove the cinnamon stick and stir in the fresh orange zest. Pour the hot sauce into a glass bowl or serving dish. Do not worry if it looks a bit thin; the sauce thickens significantly as it cools. Allow it to come to room temperature on the counter, then cover and refrigerate until you are ready to serve. Serve it chilled or at room temperature alongside your holiday roast.
- Cook Time: 10 minutes