Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or orange juice for extra flavor)
- 1 tablespoon orange zest
- 1 cinnamon stick
- Pinch of salt
Instructions
- Rinse your cranberries thoroughly under cold water in a colander. Pick through them and discard any berries that are soft, shriveled, or bruised. If you are using frozen berries, there is no need to thaw them before starting the cooking process.
- In a medium saucepan, combine the sugar, water (or juice), orange zest, and the cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat to low and simmer for 10 to 12 minutes. You will hear the berries “pop” as they burst open, releasing their natural pectin which thickens the sauce.
- Remove the saucepan from the heat and take out the cinnamon stick. Let the sauce cool to room temperature in the pan. This is a critical step; if you freeze the sauce while it is still warm, ice crystals will form and ruin the texture. The sauce will continue to thicken significantly as it cools.
- Once cooled, spoon the cranberry sauce into silicone muffin liners or large ice cube trays. This creates perfect individual servings. Place the tray in the freezer for at least 4 hours or until the portions are frozen solid. Pop the frozen “pucks” out of the tray and transfer them to a heavy-duty freezer bag. Squeeze out as much air as possible, label with the date, and store for up to 3 months.
- Cook Time: 25 minutes