Ingredients
Scale
- 12 oz fresh or frozen cranberries (unsweetened)
- 1 cup 100% apple juice (no sugar added)
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- 1 cinnamon stick
- 1/4 teaspoon ground cloves (optional)
- Pinch of sea salt
Instructions
- Step 1: Rinse and Sort: Place your cranberries in a colander and rinse them thoroughly under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. High-quality berries ensure the best texture for your finished sauce.
- Step 2: Combine and Simmer: In a medium saucepan, combine the apple juice, orange zest, cinnamon stick, and ground cloves. Bring the liquid to a gentle boil over medium-high heat. Once boiling, add the cleaned cranberries. Reduce the heat to low and let the mixture simmer.
- Step 3: Pop and Thicken: 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. As the berries break down, their natural pectin will cause the sauce to thicken. Once most of the berries have burst and the liquid has reduced slightly, remove the pan from the heat.
- Step 4: Final Seasoning: Remove the cinnamon stick and discard it. Stir in the vanilla extract and a tiny pinch of salt. The salt might seem counterintuitive, but it helps amplify the natural sweetness of the fruit juices. Allow the sauce to cool completely at room temperature; it will continue to thicken as it cools.
- Step 5: Chilling and Serving: Transfer the sauce to a glass bowl and refrigerate for at least two hours before serving. This allows the flavors to meld and the texture to set into a perfect spoonable consistency.
- Cook Time: 20 minutes