Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon (optional)
- A pinch of salt
Instructions
- Start by rinsing your cranberries in a colander. Pick through them and discard any berries that are soft, shriveled, or bruised. In a medium-sized saucepan, combine the granulated sugar and the orange juice. Stir the mixture over medium heat until the sugar completely dissolves into the liquid.
- Add the cleaned cranberries and a pinch of salt to the saucepan. Increase the heat to medium-high and bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low and let the sauce simmer. You will hear the cranberries beginning to “pop” as they burst open. Stir occasionally and let the mixture simmer for about 8 to 10 minutes. The sauce is ready when most of the berries have burst and the liquid has thickened into a syrupy consistency.
- Remove the saucepan from the heat. Stir in the fresh orange zest and the ground cinnamon. Don’t worry if the sauce looks a little thin; it will thicken significantly as it cools. Allow the sauce to cool completely at room temperature before transferring it to a glass jar or serving bowl. For the best flavor, refrigerate it for at least two hours before serving.
- Cook Time: 15 minutes