Ingredients
Scale
- 24 ounces fresh cranberries (2 standard bags)
- 2 cups granulated sugar
- 1 cup 100% orange juice (no pulp)
- 1 cup water
- 1 tablespoon fresh orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Empty the bags of cranberries into a large colander. Rinse them thoroughly under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. Let the berries drain well while you prepare your pot.
- In a large heavy-bottomed saucepan or Dutch oven, combine the sugar, orange juice, and water. Stir the mixture over medium-high heat until the sugar dissolves completely. Add the cinnamon stick and bring the liquid to a gentle boil.
- Carefully add the rinsed cranberries to the boiling liquid. Reduce the heat to medium-low. Simmer the mixture for 10 to 12 minutes. You will hear the cranberries “pop” as their skins burst. Stir occasionally to prevent the bottom from scorching. Once most of the berries have popped and the liquid begins to look syrupy, remove the pot from the heat.
- Stir in the orange zest, salt, and vanilla extract if using. Remove the cinnamon stick and discard it. The sauce will look a bit thin while hot, but do not worry. Transfer the sauce to a large glass bowl or serving dish. Cover and refrigerate for at least 3 to 4 hours. The natural pectin in the cranberries will cause the sauce to thicken into a beautiful jam-like consistency as it cools.
- Cook Time: 20 minutes