Ingredients
Scale
- 24 ounces fresh or frozen cranberries (two standard bags)
- 1.5 cups granulated sugar
- 1 cup orange juice (freshly squeezed is best)
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Preparation: Begin by rinsing your cranberries thoroughly in a colander. Pick through them and discard any berries that are soft, shriveled, or bruised. Zest one large orange until you have a teaspoon of bright zest, then juice the orange to get your one cup of liquid. If you are short on juice, you can top it off with a bit of extra water.
- Simmering: In a large saucepan or pot, combine the sugar, orange juice, water, salt, and the cinnamon stick. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cleaned cranberries. Reduce the heat to medium-low and let the mixture simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want! Stir occasionally until the sauce begins to thicken and most of the berries have broken down.
- Cooling and Storage: Remove the pot from the heat and stir in the orange zest and vanilla extract if using. Remove and discard the cinnamon stick. The sauce will look a bit thin while hot, but it will thicken significantly as it cools due to the natural pectin in the cranberries. Let the sauce cool to room temperature, then transfer it to an airtight container or a glass jar. Store it in the refrigerator for at least 4 hours, or up to 5 days, before serving.
- Cook Time: 20 minutes