Ingredients
Scale
- 12 oz fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 teaspoon fresh orange zest
- 1/4 teaspoon salt
Instructions
- Start 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 about a teaspoon of fragrant zest, then squeeze the juice from that same orange to get your half-cup measurement. Having these fresh elements ready ensures the brightest flavor profile for your sauce.
- In a medium saucepan, combine the sugar, orange juice, water, and the cinnamon stick over medium-high heat. Stir the mixture occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Carefully add the cleaned cranberries to the pot. Once the mixture returns to a boil, reduce the heat to medium-low and let it 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 most of the berries have burst and the liquid has slightly thickened, remove the pan from the heat.
- Stir in the fresh orange zest and the salt immediately after removing from the heat. Discard the cinnamon stick. Transfer the sauce to a glass bowl or a clean mason jar. Let it cool completely at room temperature; the sauce will continue to thicken significantly as it cools. Once cooled, cover it tightly and refrigerate. When you are ready to serve, simply spoon it into a decorative serving dish. It can be served chilled or at room temperature depending on your preference.
- Cook Time: 20 minutes