Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed is best)
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
Instructions
- Start by rinsing your cranberries in a colander under cold water. Sort through them and discard any berries that are soft, shriveled, or bruised. Zest one medium orange and set the zest aside to add at the end of the process.
- In a medium saucepan over medium heat, combine the granulated sugar, orange juice, and the cinnamon stick. Stir the mixture occasionally until the sugar completely dissolves and the liquid begins to reach a gentle boil.
- Add the cleaned cranberries to the saucepan. Continue cooking over medium heat for about 10 to 12 minutes. You will hear the berries “pop” as they burst open from the heat. Stir occasionally to ensure even cooking. Once most of the berries have burst and the sauce has slightly thickened, remove the pan from the heat.
- Stir in the fresh orange zest and salt. Remove and discard the cinnamon stick. Let the sauce cool completely at room temperature. The sauce will continue to thicken significantly as it cools. Transfer it to an airtight glass container and store it in the refrigerator until you are ready to serve.
- Cook Time: 20 minutes