Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or substitute with orange juice for extra zing)
- 1 whole cinnamon stick
- 1 teaspoon orange zest
- A pinch of salt
Instructions
- Combine the Base Ingredients: Start by rinsing your cranberries thoroughly in a colander and discarding any soft or bruised berries. In a medium saucepan, combine the sugar, water (or orange juice), and the whole cinnamon stick. Place the pan over medium-high heat and stir occasionally until the sugar completely dissolves and the liquid begins to reach a gentle boil.
- Simmer and Pop the Berries: Add the rinsed cranberries and the pinch of salt to the boiling liquid. Once the mixture returns to a boil, reduce the heat to medium-low. Let the sauce simmer for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst open. Stir occasionally to ensure the bottom doesn’t scorch. The sauce will naturally begin to thicken as the pectin from the berries is released.
- Add Zest and Cool: Once most of the berries have burst and the sauce has reached your desired consistency, remove the pan from the heat. Stir in the fresh orange zest. Remove the cinnamon stick and discard it. Transfer the sauce to a glass bowl and let it cool to room temperature. The sauce will continue to thicken significantly as it cools. Cover and refrigerate until you are ready to serve.
- Cook Time: 20 minutes