Ingredients
Scale
- 1 bag (12 ounces) frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or substitute with orange juice for extra flavor)
- 1/8 teaspoon salt
- Optional: 1 teaspoon orange zest or a cinnamon stick
Instructions
- Step 1: Combine Liquid and Sugar. Place the water (or orange juice) and the granulated sugar into a medium saucepan. Stir the mixture over medium-high heat until the sugar dissolves completely. If you are using a cinnamon stick for extra warmth, add it during this stage to infuse the liquid as it heats up.
- Step 2: Simmer the Berries. Add the frozen cranberries and a pinch of salt to the boiling sugar water. You do not need to thaw the berries beforehand; simply dump them in straight from the freezer. Bring the mixture back to a gentle boil, then reduce the heat to medium-low. Simmer the sauce for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst—this is exactly what you want.
- Step 3: Thicken and Cool. Once most of the berries have popped and the liquid has started to look like a thick syrup, remove the pan from the heat. If you added a cinnamon stick, discard it now. Stir in the orange zest if you are using it. Transfer the sauce to a glass bowl or a jar. The sauce will look slightly runny while hot, but it will thicken significantly as it cools. Allow it to reach room temperature before placing it in the refrigerator to set completely.
- Cook Time: 20 minutes