Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (or 3/4 cup maple syrup for a deeper flavor)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon fresh orange zest
- 1 cinnamon stick
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Instructions
- Begin by rinsing your fresh cranberries under cold running water. Discard any berries that are soft, shriveled, or bruised. Use a microplane or fine grater to zest one large orange until you have a full tablespoon. Squeeze the juice from that same orange until you have half a cup of liquid. Having these fresh elements ready ensures the brightest citrus flavor possible.
- In a medium saucepan, combine the sugar, orange juice, and water over medium heat. Stir the mixture occasionally until the sugar completely dissolves and the liquid begins to reach a gentle boil. Add the rinsed cranberries, the cinnamon stick, orange zest, ground cloves, and a pinch of salt. Bring the mixture back to a boil, then immediately reduce the heat to low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop” as they burst open and release their natural pectins.
- Once most of the cranberries have popped and the sauce has reached a jam-like consistency, remove the saucepan from the heat. Remove and discard the cinnamon stick. Pour the sauce into a glass bowl or serving dish. Note that the sauce will continue to thicken significantly as it cools. Serve it warm over waffles or let it chill in the refrigerator if you prefer a firmer, cold sauce for your holiday spread.
- Cook Time: 20 minutes