Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed or bottled)
- 1 teaspoon orange zest (optional)
- 1 pinch of salt
- 1 cinnamon stick (optional)
Instructions
- Start by emptying your bag of cranberries into a colander. Rinse them thoroughly under cold running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Let them drain for a minute while you prepare your saucepan.
- Place a medium saucepan over medium-high heat. Add the sugar, orange juice, and the pinch of salt. If you are using a cinnamon stick for extra warmth, toss it in now. Stir the mixture occasionally until the sugar completely dissolves and the liquid begins to reach a gentle boil.
- Add the rinsed cranberries to the boiling liquid. Stir them in and wait for the mixture to return to a boil. Once it starts bubbling again, reduce the heat to medium-low. Let the sauce simmer for 8 to 10 minutes. You will hear the cranberries “pop” as their skins burst—this is exactly what you want. The natural pectin in the berries will begin to release and thicken the sauce.
- Once most of the berries have popped and the sauce has thickened slightly, remove the pan from the heat. Stir in the orange zest if you are using it. The sauce will look a bit thin while it is hot, but don’t worry. It will firm up significantly as it cools. Remove the cinnamon stick before serving. Transfer the sauce to a glass bowl and let it sit at room temperature or in the fridge until you are ready to eat.
- Cook Time: 12 minutes