Ingredients
Scale
- 12 ounces fresh cranberries (about 3 cups)
- 1/2 cup honey (adjust based on sweetness preference)
- 1/2 cup freshly squeezed orange juice
- 1/4 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/8 teaspoon salt
Instructions
- Step 1: Rinse and Prepare
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. Use a microplane or fine grater to zest one large orange before juicing it. Having your zest and juice ready before you hit the stove ensures a smooth cooking process. - Step 2: Simmer the Mixture
In a medium saucepan, combine the honey, orange juice, water, and salt. Set the heat to medium-high and bring the liquid to a gentle boil. Stir occasionally to ensure the honey dissolves completely into the liquid. Once boiling, add the cleaned cranberries and the cinnamon stick to the pot. - Step 3: Cook Until Popped
Reduce the heat to medium-low. Let the mixture simmer for about 8 to 10 minutes. You will hear the cranberries making a distinct “popping” sound as their skins burst. Stir the sauce occasionally. Once most of the berries have burst and the liquid begins to thicken into a syrupy consistency, remove the pan from the heat. - Step 4: Add Zest and Cool
Stir in the fresh orange zest. The residual heat will release the oils from the zest without making it bitter. Remove the cinnamon stick and discard it. Transfer the sauce to a glass bowl or jar. Let it cool to room temperature, then cover and refrigerate. The sauce will continue to thicken significantly as it chills due to the natural pectin in the cranberries.
- Cook Time: 15 minutes