Ingredients
Scale
- 12 ounces 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 orange zest
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Rinse the fresh cranberries under cold water in a colander. Pick through them and discard any berries that are bruised, soft, or shriveled. If you are using frozen cranberries, you do not need to thaw them before cooking. Zest one large orange until you have about a tablespoon of bright, fragrant peel.
- In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cranberries, salt, and cinnamon. Reduce the heat to medium-low and simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Stir occasionally until the sauce thickens and reaches your desired consistency.
- Remove the pan from the heat and stir in the fresh orange zest. Transfer the sauce to a glass bowl or jar. Let it cool at room temperature for about 30 minutes, then move it to the refrigerator. The sauce will continue to thicken significantly as it chills. Spread a generous layer onto your favorite toasted bread before stacking your turkey, stuffing, and greens.
- Cook Time: 20 minutes