Ingredients
Scale
- 1 (12-ounce) bag fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 tsp fresh orange zest
- A small pinch of salt
Instructions
- Dissolve Sugar: In a medium saucepan, combine the water, orange juice, granulated sugar, brown sugar, and salt. Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved.
- Add Berries: Add the whole cranberries and the cinnamon stick. Bring the mixture back to a simmer.
- Simmer & Pop: Cook for 10 to 12 minutes, stirring occasionally. You will hear and see the cranberries start to “pop” open! This releases the natural pectin that thickens the sauce.
- Finish & Cool (Off the Heat!): Remove the pan from the heat. Stir in the orange zest (we add this off the heat so the flavor stays bright!) and carefully remove the cinnamon stick.
- Rest and Set: Pour the sauce into a serving dish. Let it cool completely to room temperature. The sauce will thicken significantly as it cools. Cover and chill for at least 2 hours before serving.
Notes
- Trust the Cool: The sauce will look runny when hot! Please trust that it will thicken significantly as it cools, thanks to the berries’ natural pectin.
- The “Zest Off-Heat” Secret: Stirring the fresh orange zest in after cooking is crucial. If you boil the zest, it can make the sauce bitter.
- Make-Ahead Magic: This sauce is the ultimate make-ahead item! You can prepare it up to 7-10 days in advance and keep it tightly covered in the refrigerator.
- To Thicken/Thin: If the sauce is too thick when cool, simply whisk in a splash of warm water. If it’s too thin, simmer it gently for 5 more minutes.
- Prep Time: 5
- Cook Time: 15
- Category: Side Dish
- Method: Simmering
- Cuisine: American