Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar (or 3/4 cup maple syrup)
- 1 cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1 pinch of sea salt (the secret to removing bitterness)
- 1/2 teaspoon pure vanilla extract (optional)
Instructions
- Start by rinsing your fresh cranberries in a colander under cold water. Pick through them and discard any berries that are soft, shriveled, or brown. Use a microplane to zest one large orange, then juice it until you have exactly one cup of liquid. Having these components ready ensures the 10-minute timer stays on track.
- In a medium saucepan, combine the sugar, orange juice, cinnamon stick, and that crucial pinch of salt. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves. Add the cleaned cranberries and return to a simmer. Lower the heat to medium and cook for 5 to 8 minutes. You will hear the berries “pop” as they burst open—this releases the natural pectin that thickens the sauce.
- Once most of the berries have popped and the sauce has slightly thickened, remove the pan from the heat. Stir in the orange zest and vanilla extract. Remove the cinnamon stick. Transfer the sauce to a glass bowl or serving dish. The sauce will continue to thicken significantly as it cools. Serve it at room temperature or chill it in the refrigerator for a firmer texture.
- Cook Time: 10 minutes