Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup packed light or dark brown sugar
- 1/2 cup water
- 1/2 cup orange juice (freshly squeezed is best)
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1 teaspoon orange zest (optional for extra zing)
Instructions
- Step 1: Preparation
Rinse your cranberries thoroughly in a colander under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. If you are using frozen cranberries, you do not need to thaw them before cooking; just give them a quick rinse to remove any ice crystals. - Step 2: Simmering the Base
In a medium saucepan, combine the brown sugar, water, orange juice, salt, and the cinnamon stick. Place the pan over medium-high heat and bring the mixture to a gentle boil. Stir occasionally to ensure the brown sugar dissolves completely into a smooth, amber syrup. - Step 3: Popping the Berries
Add the cranberries to the saucepan. Once the liquid returns to a boil, reduce the heat to medium-low. Simmer the mixture for 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst. Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has thickened slightly, remove the pan from the heat. - Step 4: Cooling and Setting
Remove and discard the cinnamon stick. Stir in the orange zest if you are using it. Transfer the sauce to a heat-proof bowl. Note that the sauce will look a bit thin while hot, but it will thicken significantly as it cools thanks to the natural pectin in the cranberries. Let it cool to room temperature, then cover and refrigerate until serving.
- Cook Time: 20 minutes