Ingredients
Scale
- 12 ounces fresh or frozen cranberries
- 1/2 cup honey (clover or wildflower work best)
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 tablespoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- A pinch of sea salt
Instructions
- Begin by rinsing your cranberries thoroughly in a colander. Pick out any soft or bruised berries. Zest one or two oranges until you have a full tablespoon of zest. Squeeze the oranges to get a half-cup of fresh juice. Using fresh juice instead of bottled makes a massive difference in the final flavor profile.
- Place the cranberries, honey, orange juice, orange zest, cinnamon, water, and salt into a medium saucepan. Stir the mixture well to ensure the honey is distributed. Turn the heat to medium-high and bring the liquid to a gentle boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 to 12 minutes.
- As the sauce simmers, you will hear the cranberries begin to “pop.” This is a good sign! It means the skins are breaking down and releasing their natural pectin, which will thicken the sauce. Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has slightly reduced, remove the pan from the heat.
- Transfer the sauce to a glass bowl or a serving dish. The sauce will look a bit thin while it is hot, but don’t worry. It thickens significantly as it cools. Allow it to come to room temperature on the counter, then cover and refrigerate for at least two hours before serving. This allows the flavors to meld and the texture to become perfectly jammy.
- Cook Time: 20 minutes