Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar (adjust based on sweetness preference)
- 1/2 cup fresh squeezed orange juice
- 1/2 cup water
- 1 tablespoon fresh orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Rinse your cranberries thoroughly in a colander. Pick through them and discard any berries that are soft, shriveled, or bruised. Zest your orange before juicing it to get the most flavor. Set the zest aside for the very end to keep the citrus notes bright and fresh.
- In a medium saucepan, combine the sugar, orange juice, water, salt, and the cinnamon stick. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves completely. Add the cranberries to the pot. Once the liquid returns to a boil, reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop”—this is exactly what you want.
- Once most of the berries have burst and the sauce has started to thicken, remove the pan from the heat. Stir in the fresh orange zest and the vanilla extract. Remove the cinnamon stick and discard it. Let the sauce cool completely at room temperature; it will continue to thicken significantly as it cools. Serve chilled or at room temperature.
- Cook Time: 20 minutes