Ingredients
Scale
- 12 oz fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar (or sub for maple syrup)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon fresh orange zest
- 1 cinnamon stick
- 1 pinch of sea salt (the “no bitter” secret)
Instructions
- Place a medium saucepan over medium-high heat. Add the sugar, fresh orange juice, and water. Stir the mixture occasionally until the sugar dissolves completely and the liquid reaches a gentle boil. Adding the cinnamon stick at this stage allows the spice to infuse the syrup as it heats up.
- Rinse your cranberries and remove any soft or bruised berries. Add the clean cranberries and a pinch of sea salt to the boiling syrup. The salt acts as a flavor enhancer that specifically masks the bitter notes of the cranberry skins without making the sauce taste salty.
- Reduce the heat to medium-low. Simmer the mixture for about 5 to 7 minutes. You will hear the cranberries making a distinct “pop” sound as they burst. Stir occasionally to ensure the sauce doesn’t stick to the bottom. For a thicker sauce, use your spoon to press some of the berries against the side of the pot.
- Remove the saucepan from the heat once most of the berries have popped and the liquid has thickened slightly. Stir in the fresh orange zest. Remove the cinnamon stick. The sauce will look a bit thin while hot, but it will thicken significantly into a jam-like texture as it cools. Transfer to a bowl and serve at room temperature or chilled.
- Cook Time: 10 minutes