Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar (adjust based on sweetness preference)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preparation. Rinse 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 a full tablespoon, then squeeze the juice from that same orange into a measuring cup.
- Step 2: Simmering the Sauce. In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the rinsed cranberries, the cinnamon stick, the orange zest, and the salt.
- Step 3: Popping and Thickening. Reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst. Stir occasionally to prevent sticking. Once most of the berries have popped and the liquid has started to look syrupy, remove the pan from the heat. Remove the cinnamon stick and stir in the vanilla extract if using.
- Step 4: Cooling and Serving. Transfer the sauce to a glass bowl or jar. The sauce will look a bit thin while hot, but it will thicken significantly as it cools. Let it come to room temperature on the counter, then cover and refrigerate for at least two hours before serving. This allows the flavors to meld and the texture to set perfectly.
- Cook Time: 20 minutes