Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 pinch of salt
Instructions
- Empty the cranberries into a colander and rinse them thoroughly under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Let them drain well before moving to the stove.
- In a medium saucepan, combine the sugar, orange juice, and water. Place the pan over medium-high heat and stir occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. This creates the syrup base that will coat the berries.
- Add the rinsed cranberries, cinnamon stick, and a pinch of salt to the boiling syrup. Reduce the heat to medium-low. Let the mixture simmer for about 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want. Stir occasionally to prevent the bottom from scorching.
- Once most of the berries have burst and the sauce has thickened slightly, remove the pan from the heat. Stir in the fresh orange zest. Remove and discard the cinnamon stick. The sauce will look a bit thin at this stage, but it will thicken significantly as it cools.
- Allow the sauce to cool completely at room temperature. Once cool, transfer the sauce into freezer-safe bags or airtight containers. If using bags, squeeze out as much air as possible and lay them flat to save space. Label with the date and freeze for up to 12 months.
- Cook Time: 20 minutes