Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- Pinch of salt
Instructions
- Start by rinsing your cranberries in a colander under cool water. Sort through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of fragrant zest. Measure out your sugar, water, and juice so everything is ready to go.
- 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 the liquid is bubbling, add the rinsed cranberries, the cinnamon stick, and a pinch of salt. Reduce the heat to medium-low and let the mixture simmer for 10 to 12 minutes.
- Watch for the cranberries to “pop”—you will hear small cracking sounds as the skins burst. Stir the sauce occasionally. Once most of the berries have burst and the liquid has begun to thicken into a syrupy consistency, remove the pan from the heat. Stir in the orange zest. Remove the cinnamon stick. Let the sauce cool completely at room temperature before transferring it to an airtight glass jar or container. Store it in the refrigerator for up to one week.
- Cook Time: 20 minutes