Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated white sugar
- 1 cup water (or orange juice for extra zing)
Instructions
- Place your cranberries in a colander and rinse them thoroughly under cold running water. Sort through the berries and discard any that are bruised, soft, or shriveled. Let the excess water drain away while you prepare the pot.
- In a medium saucepan, combine the one cup of sugar and one cup of water. Place the pan over medium-high heat and bring the mixture to a boil. Stir occasionally to ensure the sugar dissolves completely into a clear syrup.
- Add the rinsed cranberries to the boiling sugar water. Bring the mixture back to a gentle boil, then reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries “pop” as their skins burst—this is exactly what you want. Stir occasionally to prevent sticking.
- Remove the saucepan from the heat once most of the berries have burst and the liquid has begun to turn a deep red. Pour the sauce into a heat-proof serving bowl or a storage container. Let it cool to room temperature. The sauce will continue to thicken significantly as it cools. Cover and refrigerate until you are ready to serve.
- Cook Time: 20 minutes