Ingredients
Scale
- 12 oz fresh or frozen cranberries (discard any soft or bruised berries)
- 1 cup granulated sugar (adjust based on sweetness preference)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon fresh orange zest
- 1 cinnamon stick (optional)
- A pinch of salt
Instructions
- Start by rinsing your cranberries under cold water in a colander. Pick through them and remove any stems or berries that look shriveled or soft. Zest one large orange until you have a tablespoon of bright, fragrant zest, and then juice the orange to get your half-cup of liquid.
- In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the rinsed cranberries, the orange zest, a pinch of salt, and a cinnamon stick if you are using one.
- Reduce the heat to medium-low and let the mixture simmer for about 10 to 12 minutes. You will hear the cranberries making a “popping” sound as they burst open. Stir occasionally. The sauce is ready when most of the berries have popped and the liquid begins to look syrupy and thick.
- Remove the pan from the heat and discard the cinnamon stick. The sauce will look a bit thin while it is hot, but don’t worry—it thickens significantly as it cools. Transfer the sauce to a bowl and let it reach room temperature before covering and refrigerating. Serve chilled or at room temperature for the best flavor profile.
- Cook Time: 20 minutes