Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup orange juice (pulp-free works best for kids)
- 1 cinnamon stick
- 1/2 teaspoon pure vanilla extract
- Optional: 1/4 teaspoon salt to balance the sweetness
Instructions
- Start by rinsing your cranberries thoroughly in a colander under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. If you are using frozen cranberries, you do not need to thaw them before starting; simply rinse them and they are ready for the pot.
- Place a medium saucepan over medium heat. Stir together the orange juice and sugar until the sugar begins to dissolve. Add the cinnamon stick and the cleaned cranberries to the liquid. Bring the mixture to a gentle boil. Once it boils, 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—this is exactly what you want! Stir occasionally to ensure the sauce doesn’t stick to the bottom.
- Remove the saucepan from the heat once most of the berries have burst and the liquid starts to thicken. Take out the cinnamon stick and discard it. Stir in the vanilla extract and the optional salt. Pour the sauce into a serving bowl. Let it cool to room temperature, then cover and refrigerate. The sauce will continue to thicken significantly as it chills. Serve it cold or at room temperature alongside your holiday feast.
- Cook Time: 20 minutes