Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup fresh orange juice (unsweetened)
- 1 tablespoon orange zest
- 3/4 cup granulated monk fruit sweetener or erythritol (adjust to taste)
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Start by rinsing your cranberries under cold running water in a colander. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one large orange until you have about a tablespoon of fragrant orange peel. Squeeze the juice from that same orange into a measuring cup until you reach the half-cup mark.
- Place a medium saucepan over medium heat. Combine the water, fresh orange juice, cinnamon stick, and your choice of natural granulated sweetener. Stir the mixture occasionally until the sweetener fully dissolves and the liquid begins to reach a gentle simmer. Do not let the liquid boil vigorously yet; you want to infuse the spices slowly.
- Add the cleaned cranberries to the saucepan. Increase the heat slightly to bring the mixture to a boil. Once it starts boiling, reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries “pop” as their skins burst and they release their natural pectin. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.
- Once the sauce has thickened and most of the berries have burst, remove the pan from the heat. Stir in the orange zest, ground cloves, vanilla extract, and a pinch of salt. Remove the cinnamon stick and discard it. The sauce will appear slightly thin at first, but it will thicken significantly as it cools. Transfer the sauce to a glass bowl and refrigerate for at least two hours before serving.
- Cook Time: 20 minutes