Ingredients
Scale
- 12 ounces fresh or frozen cranberries (leftover from holiday cooking)
- 1 cup granulated sugar
- 1 cup orange juice (freshly squeezed preferred)
- 1 teaspoon orange zest
- 1 cinnamon stick
- A pinch of salt
Instructions
- Start by rinsing your leftover cranberries in a colander under cold running water. Pick through them and discard any berries that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of fragrant zest, then squeeze the juice from the orange until you have a full cup. If you don’t have enough fresh juice, you can top it off with water or bottled juice.
- Combine the sugar, orange juice, and cinnamon stick in a medium saucepan over medium-high heat. Stir the mixture occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Carefully add the cranberries and the pinch of salt to the pot. Return the mixture to a boil, then reduce the heat to low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want. Stir occasionally until the sauce begins to thicken and the berries have mostly broken down.
- Remove the saucepan from the heat and take out the cinnamon stick. Stir in the fresh orange zest. The sauce will look a bit thin while hot, but it will thicken significantly as it cools. Pour the sauce into a glass bowl or jar and let it reach room temperature. Once cooled, cover and refrigerate. Serve chilled or at room temperature in a decorative glass dish to highlight its deep ruby color.
- Cook Time: 20 minutes