Ingredients
Scale
- 12 ounces fresh or frozen cranberries (discard any soft or bruised berries)
- 1 cup granulated sugar (adjust to preference for tartness)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1 pinch of sea salt
Instructions
- Rinse your fresh cranberries thoroughly in a colander under cold water. Sort through the berries and remove any that look shriveled or mushy. Zest one large orange until you have about a tablespoon of fragrant zest, then squeeze the juice from that same orange to get your half-cup measurement.
- In a medium saucepan, combine the sugar, orange juice, water, cinnamon stick, and a pinch of salt. 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 to the pot.
- Reduce the heat to medium-low and let the mixture simmer for about 10 to 12 minutes. You will hear the cranberries making a distinct “popping” or “bursting” sound as they break down. Stir occasionally to prevent sticking. The sauce is ready when most of the berries have popped and the liquid has thickened into a syrupy consistency.
- Remove the saucepan from the heat and stir in the fresh orange zest. Take out the cinnamon stick and discard it. Let the sauce cool completely at room temperature; it will continue to thicken significantly as it cools. Once cooled, transfer it to a glass jar or airtight container and refrigerate until you are ready to serve.
- Cook Time: 20 minutes