Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • ½ cup (120 ml) Freshly Squeezed Orange Juice
  • ½ cup (120 ml) Cold Water
  • Pinch of Kosher Salt (approx. ¼ tsp / 1.5 g)
  • 1 small Cinnamon Stick (approx. 2 inches / 5 cm)
  • 1 whole Star Anise pod
  • 1 bag (12 oz / 340 g) Fresh or Frozen Whole Cranberries, rinsed and picked over
  • 1 tsp (5 g) Fresh Orange Zest

Instructions:

  1. In the medium heavy-bottomed saucepan, combine the granulated sugar, brown sugar, orange juice, water, salt, cinnamon stick, and star anise.
  2. Place the saucepan over medium-high heat. Stir consistently until the sugars are completely dissolved and the mixture comes to a gentle boil. This should take 3–5 minutes.
  3. Once boiling, reduce the heat slightly to maintain a lively simmer. Allow the spices to infuse for 5 minutes.
  4. Tip the rinsed cranberries into the simmering liquid.
  5. Increase the heat briefly until the mixture returns to a boil, then immediately reduce the heat to medium-low.
  6. Continue to simmer gently, uncovered, for 10–12 minutes until 70-80% of the berries have popped, and the sauce looks slightly thickened and glossy. Stir occasionally.
  7. Take the pan off the heat immediately. The sauce will still look liquidy—it sets up when cool.
  8. Use a slotted spoon or fork to carefully retrieve and discard the cinnamon stick and the star anise pod.
  9. Stir in the fresh orange zest.
  10. Pour the sauce into a heatproof container. Let it cool to room temperature (about 1 hour), then cover and transfer to the refrigerator to chill for at least 2 hours, or preferably overnight, until fully set and thickened.