Ingredients
Scale
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup water (or orange juice for extra flavor)
- 1 whole cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange zest (optional)
- Pinch of salt
Instructions
- Rinse your fresh cranberries under cold running water in a colander. Pick through the berries and discard any that are bruised, soft, or shriveled. If you are using frozen cranberries, do not thaw them; you can use them straight from the freezer. Zest your orange now if you choose to include it, as it is much easier to zest before the fruit is squeezed or cut.
- In a medium saucepan, combine the sugar, water (or orange juice), cinnamon stick, and ground cinnamon. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once the liquid reaches a rolling boil, add the cranberries and a pinch of salt. Reduce the heat to medium-low and let the mixture simmer for about 10 to 12 minutes. You will hear the cranberries “pop” as they burst open.
- Remove the saucepan from the heat once most of the berries have burst and the sauce begins to thicken. Stir in the orange zest if desired. Remove the whole cinnamon stick and discard it. Pour the sauce into a glass bowl or serving dish. Let it cool to room temperature, then cover and refrigerate. The sauce will continue to thicken significantly as it chills. Serve cold or at room temperature alongside your favorite Thanksgiving dishes.
- Cook Time: 20 minutes