Ingredients
Scale
- 1 package (12 oz) fresh or frozen cranberries ($2.50)
- 1 cup granulated white sugar ($0.50)
- 1 cup water (Free)
- Optional: Zest of one orange ($0.75)
- Optional: A pinch of salt and a dash of cinnamon ($0.10)
Instructions
- Empty the bag of cranberries into a colander. Rinse them thoroughly under cold running water. Pick through the berries and discard any that are bruised, shriveled, or overly soft.
- Place a medium saucepan over medium-high heat. Add 1 cup of water and 1 cup of granulated sugar. Stir the mixture occasionally until the water reaches a boil and the sugar has completely dissolved.
- Carefully add the rinsed cranberries to the boiling syrup. Wait for the mixture to return to a boil, then reduce the heat to medium-low. Let the sauce simmer for about 10 to 12 minutes. You will hear the cranberries making a distinct “popping” sound as their skins burst. Stir occasionally to prevent sticking.
- Once most of the berries have popped and the liquid has started to look like a thick syrup, remove the pan from the heat. If you are using orange zest or cinnamon, stir those in now. Pour the sauce into a heat-proof bowl. The sauce will look a bit thin while hot, but it will thicken significantly as it cools to room temperature and even more once it is chilled in the refrigerator.
- Cook Time: 20 minutes