Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup water (or substitute with orange juice for extra zing)
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 bruised. Measure out your sugar and water so everything is ready to go. If you are using frozen berries, there is no need to thaw them first; you can use them straight from the freezer.
- In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once the syrup is boiling, stir in the cranberries. Return the mixture to a boil, then immediately reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the berries “pop” as they burst open—this is exactly what you want!
- Remove the saucepan from the heat once most of the berries have burst and the liquid has started to look syrupy. Pour the sauce into a glass bowl or serving dish. It will look a bit thin at first, but don’t worry. As the sauce cools to room temperature, and then chills in the fridge, it will thicken significantly. Serve it chilled or at room temperature alongside your favorite holiday dishes.
- Cook Time: 20 minutes