Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 1 cup granulated sugar
- 1 cup 100% orange juice (pulp-free preferred)
- 1 tablespoon fresh orange zest
- 1 cinnamon stick (optional)
- A pinch of salt
Instructions
- Empty the bag of cranberries into a colander. Rinse them thoroughly under cold running water. Sort through the berries and discard any that are soft, shriveled, or bruised. Set the clean berries aside while you prepare the liquid base.
- In a medium saucepan, combine the orange juice, granulated sugar, and a pinch of salt. Place the pan over medium-high heat. Stir the mixture occasionally until the sugar completely dissolves and the liquid reaches a gentle boil.
- Add the fresh cranberries and the cinnamon stick to the boiling juice mixture. Once the liquid returns to a boil, reduce the heat to low. Let the sauce simmer for about 10 to 12 minutes. You will hear the cranberries making a “popping” sound as they burst. Stir occasionally to ensure nothing sticks to the bottom.
- Once most of the cranberries have burst and the sauce has started to thicken, remove the pan from the heat. Stir in the fresh orange zest and remove the cinnamon stick. Transfer the sauce to a glass bowl. Let it cool to room temperature, then cover and refrigerate. The sauce will continue to thicken significantly as it chills.
- Cook Time: 20 minutes