Ingredients
Scale
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cinnamon stick (optional)
- 1/4 teaspoon salt
Instructions
- Rinse the cranberries thoroughly in a colander. Pick out and discard any bruised or soft berries.
- In a medium saucepan, combine the sugar, orange juice, orange zest, and salt. Add the cinnamon stick if you are using one.
- Place the saucepan over medium heat. Stir occasionally until the sugar is completely dissolved and the liquid begins to boil.
- Add the cranberries to the pot. Stir to coat them in the liquid.
- Reduce the heat to low and let the mixture simmer gently. Cook for 10 to 12 minutes. You will hear the cranberries popping as they cook.
- Stir the sauce occasionally. Once most of the berries have burst and the sauce has thickened slightly, remove the pan from the heat.
- Remove and discard the cinnamon stick.
- Pour the sauce into a glass bowl. Let it cool to room temperature. The sauce will continue to thicken as it cools.
- Cover the bowl and place it in the refrigerator until you are ready to serve.
- Cook Time: 15 minutes