Ingredients
Scale
- 12 oz fresh cranberries (frozen also works)
- 1/2 cup fresh squeezed orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon (or 1 cinnamon stick)
- 1/4 teaspoon ground cloves
- 1/2 cup unsweetened applesauce (adds natural sweetness and thickness)
- A pinch of sea salt
Instructions
- Start by rinsing your fresh cranberries in a colander under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Zest one large orange until you have about a tablespoon of fragrant zest, then juice the orange to get your half-cup of liquid. Having everything measured and ready ensures a smooth cooking process.
- In a medium saucepan over medium-high heat, combine the orange juice, water, cinnamon, cloves, and applesauce. Bring the mixture to a gentle boil. Once bubbling, add the cleaned cranberries. Reduce the heat to medium-low and let the mixture simmer. You will hear the cranberries begin to “pop”—this is exactly what you want. Stir occasionally to prevent sticking and to help the berries break down into a thick sauce.
- Continue to simmer for about 10 to 12 minutes until most of the berries have burst and the liquid has reduced. Stir in the orange zest and a pinch of salt during the last minute of cooking. Remove the pan from the heat and take out the cinnamon stick if you used a whole one. The sauce will look slightly thin at first, but it will thicken significantly as it cools. Transfer to a glass bowl and refrigerate for at least two hours before serving.
- Cook Time: 20 minutes