Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Start by rinsing your cranberries thoroughly in a colander under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. Use a microplane or fine grater to zest one large orange until you have about a teaspoon of fragrant zest. If you are using frozen berries, there is no need to thaw them before starting; they work perfectly straight from the freezer.
- In a medium saucepan, combine the sugar, orange juice, and water. Place the pan over medium-high heat and stir occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Carefully add the rinsed cranberries, the cinnamon stick, and a pinch of salt to the syrup. Reduce the heat to medium-low to maintain a steady simmer. As the berries heat up, they will begin to pop—this is exactly what you want. Simmer the mixture for about 10 to 12 minutes. The sauce is ready when most of the berries have burst and the liquid has started to thicken slightly.
- Remove the saucepan from the heat and stir in the fresh orange zest. Take out the cinnamon stick and discard it. Transfer the sauce to a glass bowl or a decorative serving dish. Note that 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. Serve chilled or at room temperature alongside your roasted turkey and stuffing.
- Cook Time: 20 minutes