Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Rinse your fresh cranberries thoroughly in a colander. Pick through them and discard any berries that are bruised or overly soft. Zest one medium orange until you have about a teaspoon of fragrant peel. Squeeze the juice from that same orange to use for the liquid base.
- Combine the sugar, orange juice, water, and cinnamon stick in a medium saucepan. Bring the liquid to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cranberries and the pinch of salt. Reduce the heat to medium-low and let the mixture simmer.
- Continue to simmer the sauce for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst. Stir the pot occasionally to prevent sticking. Once most of the berries have burst and the liquid has started to syrupy, remove the pan from the heat. Stir in the orange zest and remove the cinnamon stick. Let the sauce cool completely at room temperature; it will thicken significantly as it cools. Chill in the refrigerator before spreading it generously on your turkey sandwich.
- Cook Time: 20 minutes