Ingredients
Scale
- 1 bag (12 oz) frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or orange juice for extra flavor)
- 1 strip of orange zest (optional)
- 1 pinch of salt
Instructions
- Place your water (or orange juice) and the granulated sugar into a medium saucepan. Stir the mixture over medium heat until the sugar dissolves completely. Adding a pinch of salt at this stage helps balance the intense tartness of the berries later on.
- Pour the entire bag of frozen cranberries directly into the sugar water. You do not need to thaw them first. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. You will hear the berries start to “pop”—this is exactly what you want. Stir occasionally to ensure nothing sticks to the bottom.
- Once most of the berries have burst and the liquid has turned a deep red (usually about 10 to 12 minutes), remove the pan from the heat. The sauce will look a bit thin while hot, but don’t worry. As it cools to room temperature, the natural pectins will set, creating a thick, spreadable sauce. Transfer it to a bowl and refrigerate until ready to serve.
- Cook Time: 20 minutes