Ingredients
Scale
- 12 oz fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1/4 teaspoon salt
- The Secret Trick: 1/8 teaspoon baking soda
- 1 cinnamon stick (optional)
Instructions
- Rinse the fresh cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, shriveled, or brown. Zest one large orange until you have about a tablespoon of fragrant zest, then squeeze the juice from that same orange to use in the cooking process.
- In a medium saucepan, combine the sugar, water, and fresh orange juice. Place the pan over medium heat and stir occasionally until the sugar completely dissolves. If you are using a cinnamon stick for extra warmth, add it to the liquid now.
- Add the cleaned cranberries to the saucepan. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low and let it simmer for about 10 to 12 minutes. You will hear the cranberries start to “pop” as their skins burst. Stir occasionally to ensure even cooking and to prevent the sugar from scorching on the bottom of the pan.
- Once most of the berries have popped and the sauce starts to thicken slightly, remove the pan from the heat. Stir in the orange zest and the salt. Now, add the “no-fail” secret: 1/8 teaspoon of baking soda. The sauce will foam up slightly as the alkaline baking soda neutralizes the acidic tannins. Stir well until the foaming subsides. This tiny addition removes the bitter “bite” without changing the flavor profile.
- Remove the cinnamon stick if you used one. Transfer the sauce to a glass bowl or a serving dish. Let it cool to room temperature on the counter. The sauce will continue to thicken significantly as it cools due to the natural pectin in the cranberries. Once cooled, cover and refrigerate until you are ready to serve.
- Cook Time: 20 minutes