Ingredients
Scale
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup water (or substitute with orange juice for more flavor)
- 1 teaspoon orange zest (optional)
- 1 pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Rinse the cranberries thoroughly in a colander. Pick through them and discard any berries that are bruised or overly soft.
- In a medium saucepan, combine the sugar and water (or orange juice). Stir the mixture over medium heat until the sugar dissolves completely.
- Bring the sugar water to a gentle boil.
- Add the rinsed cranberries to the pot. Add a pinch of salt and cinnamon if you are using it.
- Return the mixture to a boil, then reduce the heat to low. Let it simmer gently for 10 to 12 minutes.
- Watch for the cranberries to burst and the liquid to turn a deep red. Stir occasionally to prevent sticking.
- Once most of the berries have popped and the sauce starts to thicken, remove the pan from the heat.
- Stir in the fresh orange zest.
- Pour the sauce into a glass bowl. Let it cool completely at room temperature. The sauce will continue to thicken significantly as it cools.
- Cover and refrigerate until you are ready to serve.
- Cook Time: 15 minutes