Ingredients
Scale
- 12 oz fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 tsp orange zest
- 1 cinnamon stick
- Pinch of salt
Instructions
- Rinse the fresh cranberries thoroughly in a colander. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of fragrant peel.
- Combine the sugar, orange juice, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the liquid reaches a boil. Add the rinsed cranberries, cinnamon stick, and a pinch of salt. Reduce the heat to medium-low and simmer for 10 to 12 minutes. You will hear the berries “pop” as they burst open. Stir occasionally until the sauce thickens and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the orange zest. Remove the cinnamon stick. Let the sauce cool completely at room temperature. Once cool, transfer the sauce into a heavy-duty freezer bag. Squeeze out as much air as possible and seal the bag. Lay it flat on a baking sheet and place it in the freezer. Once frozen solid, you can stack it or stand it up like a book to save space.
- Cook Time: 20 minutes