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 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves (optional)
Instructions
- Rinse your cranberries thoroughly in a colander. Pick through them and discard any berries that are soft, shriveled, or brown. Zest one large orange until you have a tablespoon of bright orange peel, and then squeeze the juice from that same orange into a measuring cup.
- Combine the sugar, orange juice, water, salt, and cinnamon stick in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the cranberries and return to a simmer. Lower the heat to medium-low and cook for 10 to 12 minutes. You will hear the berries “pop” as they burst open.
- Stir in the orange zest and ground cloves during the last two minutes of cooking. Once most of the berries have burst and the liquid has slightly thickened, remove the pan from the heat. Take out the cinnamon stick. Pour the sauce into a glass bowl or jar. Let it cool to room temperature, then cover and refrigerate. The sauce will continue to thicken significantly as it chills.
- Cook Time: 20 minutes