Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- 1 cinnamon stick
- A pinch of salt
- Silicone muffin mold or large ice cube tray
Instructions
- Rinse your cranberries thoroughly in a colander and discard any bruised or mushy berries. Zest one large orange until you have about a tablespoon of zest. If you are using frozen berries, there is no need to thaw them beforehand; they can go straight into the pot.
- In a medium saucepan, combine the sugar, orange juice, and cinnamon stick. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves completely. Add the cranberries and the pinch of salt. Reduce the heat to medium-low and simmer for 10 to 12 minutes. You will hear the berries “pop” as they burst. Stir occasionally until the sauce thickens and coats the back of a spoon.
- Remove the saucepan from the heat. Take out the cinnamon stick and discard it. Stir in the orange zest. The residual heat will release the oils from the zest without making it bitter. Let the sauce sit in the pan for about 20 minutes to cool slightly before moving to the next step.
- Place your silicone muffin mold or ice cube tray on a flat baking sheet for stability. Carefully spoon the cranberry sauce into the individual cavities, filling them about 3/4 of the way full. Place the baking sheet in the freezer and let the sauce freeze for at least 4 to 6 hours, or until completely solid.
- Once the cranberry “pucks” are frozen solid, pop them out of the silicone mold. Immediately transfer them into a heavy-duty freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date. These will stay fresh and flavorful for up to 3 months.
- Cook Time: 25 minutes