Ingredients
Scale
- 12 ounces fresh or frozen cranberries (rinsed and picked over)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup fresh orange juice (about 1–2 large oranges)
- 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 out any soft or bruised berries and discard them. Zest your orange using a microplane before you juice it, as it is much easier to zest a whole fruit than a squeezed one. Measure out your sugar and liquids so everything is ready to go.
- In a medium saucepan over medium-high heat, combine the sugar, orange juice, and water. Stir the mixture occasionally until the sugar dissolves and the liquid reaches a gentle boil. Carefully add the cranberries, orange zest, salt, and the cinnamon stick if you are using one. Reduce the heat to medium-low and simmer the mixture for 10 to 12 minutes. You will hear the cranberries popping as they burst open—this is exactly what you want. Stir occasionally to ensure the sauce does not stick to the bottom.
- Remove the saucepan from the heat. The sauce will look slightly thin, but it thickens significantly as it cools due to the natural pectin in the cranberries. Discard the cinnamon stick. Transfer the sauce to a glass bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least two hours before serving. Garnish with a little extra orange zest or a sprig of rosemary for a festive look.
- Cook Time: 20 minutes