Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated white sugar
- 1 cup water (or orange juice for extra flavor)
- 1 teaspoon orange zest (optional)
- 1 pinch of salt
Instructions
- Start by rinsing your fresh cranberries in a colander under cold running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Most bags come pre-cleaned, but a quick sort ensures only the best fruit makes it into your sauce. If you are using frozen cranberries, do not thaw them; use them straight from the freezer.
- In a medium saucepan, combine the one cup of sugar and one cup of water (or orange juice). Place the pan over medium-high heat. Stir the mixture occasionally until the liquid reaches a boil. Ensure the sugar has completely dissolved into the liquid before moving to the next step. This creates a simple syrup that will coat the berries evenly.
- Add the rinsed cranberries and a pinch of salt to the boiling syrup. Bring the mixture back to a gentle boil, then immediately reduce the heat to low. Let the sauce simmer for 10 to 12 minutes. During this time, you will hear the cranberries “pop” as their skins burst open. This is exactly what you want! Stir occasionally to prevent any sticking on the bottom of the pan.
- Once most of the berries have popped and the liquid has started to thicken, remove the pan from the heat. Stir in the orange zest if you are using it. The sauce will look a bit thin at this stage, but do not worry. It thickens significantly as it cools due to the natural pectin in the cranberries. Transfer the sauce to a glass bowl and let it reach room temperature before refrigerating.
- Cook Time: 20 minutes