Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed is best)
- 1/2 cup water
- 1 teaspoon orange zest
- 1 pinch of salt
- 1 cinnamon stick (optional)
Instructions
- Start by empty your bag of cranberries into a colander. Rinse them thoroughly under cold water and pick out any berries that look soft, shriveled, or bruised. Zest your orange before juicing it to get that concentrated citrus oil into the mix. Having your ingredients measured out now ensures the process moves quickly once the heat is on.
- In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once the liquid is bubbling, add the rinsed cranberries, the orange zest, a pinch of salt, and the cinnamon stick if you are using one. Bring it back to a gentle boil, then reduce the heat to medium-low.
- Simmer the sauce for 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst—this is exactly what you want! Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has started to look like a thick syrup, remove the pan from the heat. Remember, the sauce will thicken significantly as it cools, so do not overcook it until it is dry.
- Remove the cinnamon stick and discard it. Transfer the sauce to a heat-proof bowl or a serving dish. Let it cool to room temperature on the counter, then move it to the refrigerator if you have time. The natural pectin in the cranberries will set the sauce into a beautiful, spoonable texture. Serve it chilled or at room temperature alongside your holiday feast.
- Cook Time: 20 minutes