Ingredients
Scale
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon fresh orange zest
- 1/4 teaspoon salt (optional, to balance the sweetness)
Instructions
- Rinse the cranberries thoroughly in a colander. Pick through them and discard any berries that are bruised, soft, or shriveled.
- In a medium saucepan, combine the granulated sugar, water, and orange juice.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
- Add the cleaned cranberries to the boiling liquid and stir well.
- Reduce the heat to medium-low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries making a “popping” sound as they burst open.
- Once most of the berries have popped and the sauce starts to look thick and glossy, remove the pan from the heat.
- Stir in the fresh orange zest and the optional pinch of salt.
- Pour the sauce into a heat-proof bowl. Let it cool to room temperature.
- Cover the bowl and refrigerate for at least 2 hours before serving. The sauce will continue to thicken significantly as it chills.
- Cook Time: 15 minutes