Ingredients:

  • 12 oz bag Fresh or Frozen Cranberries (340 g)
  • ¾ cup Granulated Sugar (150 g)
  • ¾ cup Freshly Squeezed Orange Juice (180 ml)
  • 2 Tbsp Pure Maple Syrup (30 ml)
  • Zest of 1 medium orange
  • 1 large Cinnamon Stick (optional)
  • Generous pinch Kosher Salt (1 g)

Instructions:

  1. Prep Aromatics: Rinse the cranberries well. Using a Microplane, zest the orange, taking care to avoid the white pith.
  2. Combine Syrup Base: In the medium saucepan, combine the granulated sugar, orange juice, maple syrup, and the pinch of salt.
  3. Bring to a Simmer: Heat the mixture over medium-high heat, stirring until the sugar is fully dissolved (about 2–3 minutes). The liquid should be visibly simmering.
  4. Add Cranberries and Spices: Pour in the rinsed cranberries, the orange zest, and the cinnamon stick (if using).
  5. Boil and Reduce: Bring the mixture to a rolling boil, then immediately reduce the heat to maintain a steady, gentle simmer.
  6. The Pop Test: Allow the sauce to simmer undisturbed for approximately 10–12 minutes. You will hear and see the cranberries beginning to 'pop' open. This release of pectin helps thicken the sauce.
  7. Monitor Consistency: Continue simmering for another 5–6 minutes. The liquid will reduce slightly, and about half of the berries should have popped. Stir occasionally to prevent sticking.
  8. Remove Aromatics: Take the saucepan off the heat. Remove and discard the cinnamon stick.
  9. Cool Slightly: Allow the sauce to cool at room temperature for about 30 minutes. It will thicken significantly upon chilling.
  10. Chill to Set: Transfer the Cranberry Sauce to an airtight container and place it in the refrigerator. Chill for a minimum of 2 hours, or ideally overnight, before serving.