Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- Pinch of kosher salt
Instructions
- Preparation: Rinse your cranberries thoroughly in a colander. Pick through them and discard any berries that are soft, shriveled, or brown. Zest one medium orange until you have about a teaspoon of zest, then juice the orange into a measuring cup. Add enough water to the juice to reach a total of one cup of liquid.
- Simmering the Base: Place a medium saucepan over medium-high heat. Add the sugar, orange juice, water, and cinnamon stick. Stir the mixture occasionally until the sugar dissolves and the liquid reaches a gentle boil. This ensures the sugar is fully incorporated before the berries begin to break down.
- Cooking the Berries: Add the cranberries and a pinch of salt to the boiling liquid. Reduce the heat to medium-low and simmer the mixture. You will hear the berries “pop” as their skins burst. Continue to simmer for 10 to 12 minutes. The sauce will begin to thicken and turn a deep, glossy red. Stir in the orange zest during the last two minutes of cooking.
- Cooling and Setting: Remove the saucepan from the heat and take out the cinnamon stick. The sauce will still look a bit loose at this stage, but do not worry. Transfer the sauce to a glass bowl or a serving dish. Let it cool to room temperature on the counter, then cover and refrigerate. The sauce will firm up significantly as it chills, reaching its perfect set within 2 to 4 hours.
- Cook Time: 20 minutes