Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1/2 cup unsweetened apple cider or 100% apple juice
- 1/2 cup fresh squeezed orange juice
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- A pinch of sea salt
- Optional: 1/2 teaspoon liquid stevia or monk fruit drops if you prefer a sweeter finish
Instructions
- Begin by thoroughly rinsing your cranberries in a colander under cold running water. Discard any berries that are bruised, soft, or discolored. Zest one large orange until you have a full tablespoon of bright, aromatic zest. Squeeze the juice from that same orange until you have a half-cup of liquid. Set aside these fresh components so they are ready for the pot.
- In a medium saucepan, combine the apple cider, fresh orange juice, cinnamon stick, ground cloves, and sea salt. Bring the mixture to a gentle boil over medium-high heat. Once the liquid is bubbling, stir in 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. Continue to simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the liquid has reduced into a thick, jam-like consistency.
- Remove the saucepan from the heat and take out the cinnamon stick. Stir in the fresh orange zest. If you find the sauce too tart for your liking, this is the time to stir in your preferred natural sweetener like monk fruit or stevia. Transfer the sauce to a glass bowl and let it cool to room temperature. The sauce will continue to thicken significantly as it cools. Once cooled, refrigerate until you are ready to serve.
- Cook Time: 20 minutes