Ingredients
Scale
- 12 ounces fresh cranberries (or frozen)
- 1/2 cup pure maple syrup (Grade A recommended)
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/4 cup water
Instructions
- Step 1: Rinse and Sort. Place your cranberries in a colander and rinse them under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Zest your orange and squeeze the juice until you have a half-cup ready to go.
- Step 2: Combine and Boil. In a medium saucepan, combine the maple syrup, orange juice, water, cinnamon stick, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the syrup dissolves evenly into the liquid.
- Step 3: Simmer and Burst. Add the fresh cranberries to the pot. Once the liquid returns to a boil, reduce the heat to low. Simmer the sauce for 10 to 12 minutes. You will hear the cranberries making a “popping” sound as they burst open. Stir occasionally to prevent sticking.
- Step 4: Add Zest and Thicken. Once most of the berries have popped and the sauce begins to thicken, stir in the orange zest. Remove the saucepan from the heat. The sauce will look slightly thin at this stage, but it will thicken significantly as it cools.
- Step 5: Cool and Serve. Remove the cinnamon stick and discard it. Transfer the sauce to a glass bowl and let it reach room temperature. For the best consistency, refrigerate for at least two hours before serving. This allows the natural pectins in the cranberries to set the sauce into a perfect jam-like texture.
- Cook Time: 20 minutes