Ingredients:

  • 1 cup Granulated Sugar
  • 1/2 cup Filtered Water
  • 1/4 cup Fresh Orange Juice
  • 12 oz bag Fresh Cranberries (rinsed and picked over)
  • 1 teaspoon Orange Zest (finely grated)
  • 1 whole Cinnamon Stick (optional)

Instructions:

  1. Combine the granulated sugar, water, and orange juice in a medium saucepan.
  2. Place the pan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture is clear, forming a syrup base.
  3. Increase the heat slightly and bring the syrup mixture to a rolling boil.
  4. Add the rinsed cranberries, orange zest, and the optional cinnamon stick (if using) to the boiling syrup.
  5. Reduce the heat to medium-low to maintain a gentle, steady simmer. Cook for approximately 8 to 10 minutes, stirring occasionally. The cranberry skins will begin to burst or ‘pop’, releasing pectin.
  6. Once most of the cranberries have popped, continue to simmer for another 5 to 7 minutes until the sauce slightly coats the back of a spoon. Do not overcook.
  7. If using a cinnamon stick, carefully remove it now.
  8. Remove the saucepan from the heat and allow the sauce to cool at room temperature for about 30 minutes. The sauce will still appear very liquid at this stage.
  9. Transfer the sauce to an airtight container and refrigerate for a minimum of 3 hours, or preferably overnight. The sauce will thicken dramatically as it chills.
  10. Serve chilled or brought back slightly closer to room temperature.