Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1 teaspoon orange zest
- 1/4 teaspoon salt
Instructions
- Start by rinsing the fresh cranberries in a colander under cool running water. Pick through the berries and discard any that are bruised, shriveled, or soft. Zest one medium orange until you have about a teaspoon of fragrant peel, taking care to avoid the bitter white pith. If you are using a cinnamon stick, ensure it is whole and clean.
- Combine the sugar, water, and orange juice in a medium saucepan over medium-high heat. Stir the mixture occasionally until the sugar completely dissolves and the liquid begins to boil. Once boiling, carefully add the cranberries, the cinnamon stick (or ground cinnamon), the orange zest, and the salt. Reduce the heat to medium-low to maintain a gentle simmer.
- Cook the sauce 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 into a syrupy consistency, remove the pan from the heat. Discard the cinnamon stick if you used one. Let the sauce cool completely at room temperature; it will continue to thicken significantly as it cools. Transfer to a bowl and refrigerate until ready to serve.
- Cook Time: 20 minutes