Ingredients
Scale
- 12 oz fresh cranberries (one standard bag), rinsed and sorted
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1/8 teaspoon fine sea salt (The Secret Trick!)
- 1 teaspoon fresh orange zest (added at the end)
- 1 cinnamon stick (optional)
- 1/2 teaspoon pure vanilla extract
Instructions
- Start by rinsing your fresh cranberries in a colander under cold running water. Pick through the berries and discard any that are bruised, soft, or shriveled. This ensures your sauce has a consistent texture and the freshest possible flavor.
- In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar completely dissolves. If you are using a cinnamon stick, add it now to infuse the liquid with a warm, festive aroma.
- Add the cranberries and the pinch of salt to the saucepan. Lower the heat to medium-low and simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst. Stir occasionally. The sauce is ready when most of the berries have burst and the liquid has started to thicken into a syrupy consistency.
- Remove the pan from the heat and take out the cinnamon stick. Now, stir in the fresh orange zest and the vanilla extract. Adding the zest while the sauce is cooling—rather than boiling it—prevents the essential oils from turning bitter. Let the sauce cool completely at room temperature; it will continue to thicken significantly as it cools due to the natural pectin in the cranberries.
- Cook Time: 20 minutes