Ingredients
Scale
- 12 oz fresh cranberries (frozen also works)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 large cinnamon stick
- 1 teaspoon fresh orange zest
- 1/4 teaspoon salt
- Optional garnish: Fresh rosemary sprigs and sugared cranberries
Instructions
- Rinse the fresh cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, bruised, or shriveled. Zest one large orange until you have about a teaspoon of bright zest, then juice that same orange to get your half-cup of liquid. Having these fresh elements ready ensures the brightest flavor possible.
- In a medium saucepan, combine the granulated sugar, orange juice, and water. Place the pan over medium heat and stir occasionally until the sugar completely dissolves. Once the liquid is clear and bubbling, add the cranberries, the cinnamon stick, and the salt. The salt is a secret weapon here; it doesn’t make the sauce salty, but it heightens the natural tartness of the berries.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the sauce for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as they burst open. Stir occasionally to prevent sticking. Once the sauce has thickened and most of the berries have burst, remove the pan from the heat. Stir in the fresh orange zest at this final stage to keep the citrus oils aromatic and bright.
- Remove the cinnamon stick and discard it. Pour the sauce into a glass serving 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. For the “fancy” finish, top the sauce with a few sprigs of fresh rosemary and a sprinkling of extra orange zest or sugared cranberries just before serving.
- Cook Time: 25 minutes