Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup packed light or dark brown sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1/2 teaspoon orange zest
- 1 pinch of salt
- Optional: 1 cinnamon stick
Instructions
- Begin by dumping your fresh cranberries into a colander. Rinse them thoroughly under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Once cleaned, set them aside to drain while you prepare your liquid base.
- In a medium saucepan, combine the brown sugar, orange juice, and water. Stir the mixture over medium-high heat until the sugar completely dissolves. If you are using a cinnamon stick, add it now. Bring the liquid to a rolling boil.
- Add the cranberries to the boiling liquid. Once the mixture returns to a boil, reduce the heat to medium-low. Simmer the sauce for about 10 to 12 minutes. You will hear the cranberries making a “popping” sound as they burst open—this is exactly what you want! Stir occasionally to prevent sticking.
- Once most of the berries have burst and the sauce has started to look glossy, stir in the orange zest and a pinch of salt. Remove the pan from the heat and discard the cinnamon stick. Transfer the sauce to a glass bowl. The sauce will look a bit thin while hot, but it will thicken significantly as it cools to room temperature or chills in the fridge.
- Cook Time: 20 minutes