Ingredients:

  • 1 cup Water
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 1 medium Cinnamon Stick
  • 1 (12 oz) bag Fresh Cranberries (rinsed and sorted)
  • 1 tablespoon Orange Zest
  • 1 tablespoon Fresh Orange Juice
  • 1 tiny pinch Sea Salt

Instructions:

  1. Combine Liquid and Sugar: In a medium non-reactive saucepan, combine the water, granulated sugar, brown sugar, and the pinch of salt. Add the cinnamon stick.
  2. Dissolve and Boil: Place over medium-high heat. Stir consistently until both sugars have fully dissolved into the water (3–5 minutes). Increase heat and bring the mixture to a rolling boil for 1 minute to lightly reduce and concentrate the flavors.
  3. Add Cranberries: Gently pour the rinsed cranberries into the boiling syrup.
  4. Simmer: Reduce the heat immediately to medium-low. Allow the mixture to simmer gently, uncovered, for 10–15 minutes, stirring occasionally. The sauce is ready when most of the cranberries have popped and the liquid has visibly thickened slightly.
  5. Remove Spices: Take the saucepan off the heat. Immediately remove and discard the cinnamon stick (or star anise/spice used).
  6. Add Finishing Flavors: Stir in the fresh orange zest and the tablespoon of fresh orange juice. The acid brightens the overall flavor profile beautifully.
  7. Cool and Chill: Transfer the sauce to a heat-proof bowl or container. Allow it to cool completely at room temperature (about 1 hour) before covering. Refrigerate for at least 2 hours until the sauce has fully set and thickened. Serve chilled or at room temperature.