Ingredients
Scale
- 12 ounces fresh or frozen cranberries (unsweetened)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 pinch of salt
Instructions
- Start by rinsing your 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, then juice that same orange. Measuring your sugar accurately is key here, as sugar helps the pectin set into that desirable jam-like consistency.
- In a medium saucepan, combine the sugar, orange juice, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once the liquid is bubbling, add the cranberries, the cinnamon stick, and a tiny pinch of salt. Reduce the heat to medium-low and let it simmer. You will hear the berries “pop”—this is the skin breaking and releasing the natural pectin.
- Continue to simmer the sauce for about 10 to 12 minutes. The liquid will transform from a thin syrup into a deep red, thickened sauce. Once most of the berries have burst and the sauce coats the back of a spoon, remove the pan from the heat. Stir in the orange zest. Remove the cinnamon stick and discard it. Pour the sauce into a glass bowl or serving dish. It will look a bit loose while hot, but it will firm up significantly as it cools in the refrigerator.
- Cook Time: 20 minutes