Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice (pulp-free)
- 1/2 cup water
- 1 teaspoon orange zest
- 1/4 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for the slurry)
Instructions
- Place the cranberries, sugar, orange juice, and 1/2 cup of water into a medium saucepan. Stir the mixture over medium-high heat until the sugar dissolves completely and the liquid begins to reach a gentle boil.
- Reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Stir occasionally to prevent the bottom from scorching. The sauce will naturally begin to thicken during this time.
- In a small bowl, whisk the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Let it bubble for an additional 1-2 minutes. This creates a secondary bond that prevents water from leaking out during storage.
- Remove the pan from the heat and stir in the orange zest and cinnamon. Transfer the sauce to a wide, shallow glass container rather than a deep bowl. Leave the lid off and let it cool to room temperature completely. This prevents steam from condensing on the lid and dripping back into the sauce, which is the leading cause of “watery” leftovers.
- Once the sauce is totally cold to the touch, wipe any moisture off the inside rim of the container. Press a piece of plastic wrap directly onto the surface of the sauce to eliminate air gaps, then snap the lid on. Store in the back of the refrigerator where the temperature is most consistent.
- Cook Time: 20 minutes