Ingredients
Scale
- 12 ounces frozen cranberries (one standard bag)
- 1 cup granulated sugar (or sub with maple syrup)
- 1/2 cup orange juice (freshly squeezed is best)
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick (optional)
- A pinch of salt
Instructions
- Place a medium saucepan over medium-high heat. Add the water, orange juice, and sugar to the pot. Stir the mixture constantly until the sugar dissolves completely and the liquid reaches a gentle boil. This creates the sweet syrup base that will balance the intense tartness of the frozen cranberries.
- Carefully add the frozen cranberries, orange zest, and the cinnamon stick into the boiling syrup. Reduce the heat to medium-low to maintain a steady simmer. As the berries heat up, you will hear them start to “pop” and burst. Stir occasionally to prevent the bottom from scorching. Continue simmering for about 5 to 7 minutes until most of the berries have burst and the liquid starts to take on a deep red color.
- Remove the saucepan from the heat and take out the cinnamon stick. The sauce will look a bit thin at this stage, but do not worry. As the sauce cools to room temperature, the natural pectins in the cranberries will set, thickening the mixture into a perfect jam-like consistency. Transfer the sauce to a glass bowl and refrigerate until you are ready to serve.
- Cook Time: 10 minutes