Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 pinch of salt
Instructions
- Step 1: Preparation: Rinse the fresh cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one large orange until you have a full teaspoon, then juice that same orange to get your half-cup of liquid.
- Step 2: Simmering the Sauce: In a medium saucepan, combine the sugar, orange juice, water, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cranberries and the pinch of salt. 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.
- Step 3: Thickening and Cooling: Once most of the berries have popped and the liquid has slightly thickened, remove the pan from the heat. Stir in the orange zest. The sauce will look a bit thin at this stage, but it will thicken significantly as it cools. Remove the cinnamon stick and discard it. Let the sauce sit at room temperature for about 30 minutes.
- Step 4: Storing for the Big Day: Transfer the cooled cranberry sauce into an airtight glass jar or container. Seal it tightly and place it in the back of the refrigerator. Let it chill for at least three days. On Thanksgiving, simply spoon it into a serving bowl and serve it chilled or at room temperature.
- Cook Time: 20 minutes