Ingredients
Scale
- 12 ounces fresh or frozen cranberries (leftovers work perfectly)
- 1 cup granulated sugar (adjust based on sweetness preference)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 teaspoon fresh orange zest
- Pinch of kosher salt
Instructions
- Rinse your leftover cranberries thoroughly in a colander. Pick through them and discard any berries that are excessively mushy or shriveled. Place the cleaned berries into a medium-sized heavy-bottomed saucepan. Zest your orange before juicing it to ensure you get the most flavorful oils into the pot.
- Add the sugar, orange juice, water, and the cinnamon stick to the saucepan with the berries. Turn the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low. Stir occasionally as the cranberries begin to “pop.” You will hear them bursting open; this releases the natural pectin that thickens the sauce. Simmer for about 10 to 12 minutes until the liquid reduces and the sauce coats the back of a spoon.
- Remove the saucepan from the heat and stir in the fresh orange zest and a pinch of salt. Remove and discard the cinnamon stick. The sauce will look slightly thin while hot, but do not worry. Transfer the sauce to a glass bowl or jar and let it cool completely at room temperature. As it cools, it will thicken into a beautiful, spreadable consistency. Cover and refrigerate until you are ready to serve.
- Cook Time: 20 minutes