Ingredients
Scale
- 12 oz fresh cranberries (about 3 cups)
- 1/2 cup raw honey (adjust to taste)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
Instructions
- Start by rinsing your fresh cranberries in a colander under cold water. Sort through them and discard any berries that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of fragrant zest, then squeeze the juice from that same orange into a measuring cup.
- In a medium saucepan, combine the water, orange juice, honey, and the cinnamon stick over medium heat. Stir the mixture until the honey completely dissolves. Once the liquid reaches a gentle boil, add the cleaned cranberries and the pinch of salt. Lower the heat to a simmer and cook for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as they burst open.
- Stir in the orange zest during the last two minutes of cooking. Once most of the berries have burst and the liquid has thickened into a sauce-like consistency, remove the pan from the heat. Take out the cinnamon stick. Let the sauce cool at room temperature; it will continue to thicken significantly as it cools. Transfer to a serving bowl and refrigerate until you are ready to serve.
- Cook Time: 20 minutes