Ingredients
Scale
- 12 oz fresh cranberries (frozen also works)
- 1 cup granulated sugar (or 3/4 cup maple syrup for a deeper flavor)
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cinnamon stick
- 2 whole star anise
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt (the secret to removing bitterness)
- 1/2 cup water
Instructions
- Rinse your fresh cranberries under cold running water. Discard any berries that look shriveled or bruised. Zest one large orange until you have a full tablespoon of bright orange peel, then juice that same orange. Ensure you have your whole spices ready to go so you don’t have to hunt through the pantry while the sugar is heating.
- In a medium saucepan, combine the sugar, orange juice, and water over medium heat. Stir occasionally until the sugar completely dissolves. Add the cranberries, cinnamon stick, star anise, ground cloves, and salt. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Stir occasionally to ensure nothing sticks to the bottom.
- Remove the saucepan from the heat once the sauce has thickened and most of the berries have burst. Stir in the fresh orange zest. Remove the cinnamon stick and star anise before serving. Pour the sauce into a glass bowl or serving dish. Let it cool to room temperature; it will continue to thicken significantly as it cools. Serve chilled or at room temperature alongside your holiday bird.
- Cook Time: 20 minutes