Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 whole star anise
- 2 whole cloves
- 1 tablespoon orange zest
- 1 pinch of salt
Instructions
- Rinse your cranberries thoroughly under cold water. Pick through the berries and discard any that are soft, mushy, or shriveled. Use a zester or a fine grater to peel the zest from one large orange, making sure to avoid the white pith, which adds bitterness.
- In a medium saucepan, combine the sugar, orange juice, and water. Stir the mixture over medium heat until the sugar dissolves completely. Add the cinnamon stick, star anise, cloves, and a tiny pinch of salt. Bring the liquid to a gentle boil to allow the spices to bloom and release their fragrant oils.
- Add the cranberries to the saucepan. Lower the heat to a simmer and cook for about 10 to 12 minutes. You will hear the berries “pop” as their skins burst. Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has started to thicken into a jam-like consistency, remove the pan from the heat.
- Stir in the fresh orange zest. Remove the whole cinnamon stick, cloves, and star anise. Transfer the sauce to a glass bowl and let it cool to room temperature. The sauce will continue to thicken significantly as it cools due to the natural pectin in the cranberries. Refrigerate until you are ready to serve.
- Cook Time: 20 minutes