Ingredients
Scale
- 12 oz Fresh or frozen cranberries (one standard bag)
- 1 cup Granulated sugar
- 1/2 cup Water
- 1/2 cup Orange juice (freshly squeezed is best)
- 1 tablespoon Orange zest
- 1 Cinnamon stick (optional)
- Pinch of salt
Instructions
- Rinse your cranberries thoroughly in a colander. Pick through them to remove any soft or bruised berries. In a medium saucepan, combine the sugar, water, and orange juice. Stir the mixture over medium heat until the sugar dissolves completely.
- Add the cranberries, orange zest, salt, and the optional cinnamon stick to the saucepan. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 to 12 minutes. You will hear the cranberries “pop” as they burst open. Stir occasionally to prevent sticking. The sauce is done when most of the berries have burst and the liquid has thickened into a syrupy consistency.
- Remove the saucepan from the heat and take out the cinnamon stick. Let the sauce cool completely at room temperature. It will continue to thicken significantly as it cools. If you are serving it immediately, transfer it to a bowl. For freezing, wait until it reaches room temperature before moving to the next step.
- Cook Time: 20 minutes