Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 teaspoon fresh orange zest
- 1/8 teaspoon salt
Instructions
- Step 1: Preparation. Start by rinsing your cranberries in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of zest, then juice that same orange to get your half-cup of liquid. Set these aside.
- Step 2: Simmering the Base. In a medium saucepan, combine the sugar, water, orange juice, and the cinnamon stick. Place the pan over medium-high heat and bring the mixture to a gentle boil. Stir occasionally to ensure the sugar dissolves completely into the liquid. Once the mixture is bubbling and clear, you are ready for the berries.
- Step 3: Cooking the Cranberries. Add the rinsed cranberries and the pinch of salt to the saucepan. Continue to cook over medium heat, stirring occasionally. After about 5 to 10 minutes, you will hear the cranberries begin to “pop.” This is the pectin releasing from the skins, which naturally thickens the sauce. Continue simmering until most of the berries have burst and the liquid has thickened slightly.
- Step 4: Cooling and Thickening. Remove the saucepan from the heat and stir in the fresh orange zest. Take out the cinnamon stick and discard it. Transfer the sauce to a heat-proof glass bowl. Note that the sauce will look somewhat thin while hot, but it will firm up significantly as it cools. Allow it to reach room temperature before covering and refrigerating until dinner time.
- Cook Time: 20 minutes