Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup fresh orange juice (or water)
- 1 tablespoon orange zest
- 1/4 teaspoon salt
- 1 cinnamon stick (optional)
Instructions
- Start by rinsing your cranberries in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or discolored. Zest one large orange until you have about a tablespoon of fragrant zest, then squeeze the juice from the orange to get your one cup of liquid.
- In a medium saucepan, combine the sugar, orange juice (or water), and the cinnamon stick if you are using one. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once the liquid is bubbling and clear, you are ready for the berries.
- Add the rinsed cranberries and the orange zest to the saucepan. Bring the mixture back to a boil, then reduce the heat to medium-low. Let the sauce simmer for 8 to 10 minutes. You will hear the cranberries making a distinct “popping” sound as their skins burst. Stir occasionally to prevent the bottom from scorching.
- Remove the pan from the heat once most of the berries have popped and the sauce has started to look glossy. Remove the cinnamon stick. Pour the sauce into a heat-proof glass bowl or serving dish. It will look a bit thin at first, but do not worry. As the sauce cools to room temperature and then chills in the fridge, it will thicken into a perfect jam-like consistency.
- Cook Time: 15 minutes