Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1/2 cup pure maple syrup or honey
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon sea salt
- 1/2 cup water
Instructions
- Start by rinsing your cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have a teaspoon of bright orange peel, then juice that same orange to get your half-cup of liquid. Set aside your maple syrup and cinnamon stick so everything is ready for the stove.
- In a medium saucepan, combine the water, orange juice, and maple syrup. Bring the mixture to a gentle boil over medium-high heat. Once boiling, add the rinsed cranberries, the cinnamon stick, the sea salt, and the orange zest. Reduce the heat to medium-low and let the mixture simmer for about 10 to 12 minutes. You will hear the berries “pop” as they burst open—this is exactly what you want! Stir occasionally to ensure nothing sticks to the bottom of the pan.
- Remove the saucepan from the heat once the sauce has thickened and most of the berries have burst. Take out the cinnamon stick and discard it. The sauce will look a bit thin at first, but it will thicken significantly as it cools. Let it sit at room temperature for about 30 minutes. Once cooled, portion the sauce into small glass meal-prep containers or one large airtight jar. Store it in the refrigerator for immediate use throughout the week.
- Cook Time: 20 minutes