Ingredients
Scale
- 48 ounces (4 bags, 12 oz each) fresh or frozen cranberries
- 3 cups granulated sugar
- 2 cups orange juice (freshly squeezed preferred)
- 1 cup water
- 2 tablespoons orange zest
- 2 cinnamon sticks
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Begin by rinsing your cranberries thoroughly in a large colander under cold running water. Sort through the berries and discard any that are soft, shriveled, or brown. Once cleaned, set them aside to drain while you prepare the liquid base. Zest two large oranges until you have approximately two tablespoons of bright orange zest.
- In a large heavy-bottomed pot or Dutch oven, combine the granulated sugar, orange juice, and water. Stir the mixture over medium-high heat. Bring the liquid to a gentle boil, stirring occasionally to ensure the sugar dissolves completely. Once the syrup is boiling and clear, add the cinnamon sticks and the orange zest to infuse the liquid with aromatic oils.
- Add the cleaned cranberries to the boiling syrup. Stir well to coat all the berries. Reduce the heat to medium-low and let the mixture simmer uncovered. Within 10 to 15 minutes, you will hear the cranberries begin to “pop.” This is the pectin releasing, which naturally thickens the sauce. Stir occasionally to prevent sticking. Continue simmering until about two-thirds of the berries have burst and the sauce has reached your desired thickness.
- Remove the pot from the heat and stir in the salt and vanilla extract. The salt helps balance the tartness and enhances the fruit flavor. Remove and discard the cinnamon sticks. Transfer the sauce to a large serving bowl or storage container. Note that the sauce will look slightly thin while hot but will thicken significantly as it cools. Allow it to come to room temperature before refrigerating.
- Cook Time: 30 minutes