Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar (or 3/4 cup maple syrup for a deeper flavor)
- 1 cup orange juice (freshly squeezed is best)
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Start by rinsing the fresh cranberries in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of bright zest. Measure out your sugar and orange juice so everything is ready to go once the heat is on.
- Place a medium saucepan over medium-high heat. Add the orange juice and sugar, stirring until the sugar completely dissolves. Once the liquid reaches a gentle boil, carefully add the rinsed cranberries, the cinnamon stick, and the pinch of salt. Reduce the heat to medium-low and let the mixture simmer. You will hear the cranberries begin to “pop” as they burst open—this is exactly what you want! Continue to simmer for about 10 to 12 minutes, stirring occasionally, until the sauce thickens and the berries have broken down into a jam-like consistency.
- Remove the saucepan from the heat and take out the cinnamon stick. Stir in the vanilla extract and the orange zest. The sauce will look a bit thin while hot, but it will thicken significantly as it cools. Pour the sauce into a glass serving bowl and let it reach room temperature. For the best flavor and texture, cover the bowl and refrigerate it for at least two hours before serving. Serve chilled or at room temperature alongside your favorite holiday roast.
- Cook Time: 20 minutes