Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- Optional: 1/2 cup water if you prefer a thinner consistency
Instructions
- Begin by rinsing your fresh cranberries in a colander under cool running water. Pick through the berries and discard any that are bruised, soft, or shriveled. Zest one large orange until you have about a tablespoon of fragrant zest, then juice the orange to get your full cup of liquid. Measure out your sugar and salt so everything is ready to go.
- In a medium saucepan, combine the sugar, orange juice, and optional water over medium-high heat. Stir the mixture occasionally until the sugar dissolves and the liquid reaches a gentle boil. Carefully add the rinsed cranberries, the cinnamon stick, and the salt to the pot. 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 to prevent sticking.
- Once the sauce has thickened and most of the berries have burst, remove the pan from the heat. Stir in the fresh orange zest. Let the sauce cool completely at room temperature; it will continue to thicken as it cools. Once cooled, remove the cinnamon stick. Transfer the sauce into an airtight glass jar or container. Seal it tightly and place it in the back of the refrigerator for up to three days before your Thanksgiving feast.
- Cook Time: 20 minutes