Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1/2 cup raw honey (adjust to taste)
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Start by rinsing your cranberries thoroughly under cold running water. Discard any berries that are bruised, soft, or shriveled. If you are using frozen cranberries, there is no need to thaw them beforehand; you can use them straight from the freezer. Zest one large orange and squeeze enough juice to fill half a cup.
- In a medium saucepan, combine the water, fresh orange juice, and the cinnamon stick. Bring the liquid to a gentle boil over medium-high heat. Once boiling, stir in the cranberries and the pinch of salt. Reduce the heat to medium-low and let the mixture simmer for about 10 to 12 minutes. You will hear the cranberries begin to pop as they release their natural pectins. Stir occasionally to ensure the bottom does not scorch.
- Once most of the cranberries have burst and the sauce has thickened slightly, remove the pan from the heat. Remove the cinnamon stick. Stir in the raw honey and the fresh orange zest while the sauce is still hot. Taste the sauce and add more honey if you prefer a sweeter profile. Keep in mind that the sauce will thicken significantly as it cools. Transfer the sauce to a glass bowl and let it reach room temperature before refrigerating.
- Cook Time: 20 minutes