Ingredients:

  • 1 cup Fresh Orange Juice (preferably squeezed)
  • 3/4 cup Granulated Sugar
  • 1/4 cup Filtered Water
  • 1 large (approx. 3 inches) Cinnamon Stick (optional)
  • 1/4 teaspoon Fine Sea Salt
  • 12 oz bag Fresh or Frozen Cranberries, rinsed
  • 1 tablespoon Orange Zest, finely grated (from 1 large orange)

Instructions:

  1. In a medium, non-reactive saucepan, combine the orange juice, water, granulated sugar, salt, and the cinnamon stick (if using).
  2. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar is completely dissolved (2–3 minutes). Reduce the heat to a simmer. Allow the syrup to simmer gently for 5 minutes to infuse the cinnamon flavor.
  3. Pour the rinsed cranberries into the simmering liquid. Increase the heat slightly to maintain a steady simmer.
  4. Cook gently, moving the sauce every minute or so. Cook until about two-thirds of the berries have begun to 'pop' open (approximately 8–10 minutes total cooking time).
  5. Turn off the heat. Carefully remove and discard the cinnamon stick.
  6. Stir in the fresh orange zest. The residual heat will release the oils without making the zest bitter.
  7. Transfer the sauce to a heat-proof container and allow it to cool completely to room temperature before covering.
  8. Refrigerate for at least 2 hours. The sauce will thicken significantly as the pectin sets. Serve chilled or at room temperature.