Ingredients:

  • 1 cup Granulated White Sugar
  • 1 cup Water (or Orange Juice)
  • 1 (12 oz) bag Fresh or Frozen Cranberries, rinsed and picked over
  • 1 teaspoon Orange Zest (Optional)
  • 1 small pinch Salt

Instructions:

  1. Prep the Berries: Rinse the cranberries thoroughly under cold water, picking out any soft or bruised berries. Set aside. If using frozen, do not thaw.
  2. Create the Syrup: In a medium non-reactive saucepan, combine the water (or juice) and the granulated sugar.
  3. Dissolve the Sugar: Place the saucepan over medium-high heat. Stir consistently until the mixture comes to a full boil and the sugar is completely dissolved, resulting in a clear syrup.
  4. Add the Cranberries: Carefully pour the rinsed cranberries into the boiling syrup. Bring the mixture back up to a rolling boil over medium-high heat (this should take 3–5 minutes).
  5. Simmer and Burst: Reduce the heat immediately to a gentle simmer. Cook, uncovered, for 15 to 18 minutes, stirring occasionally. Listen for the 'pop'—aim for about two-thirds of the berries to be split.
  6. Finish the Flavour: Remove the saucepan from the heat. Stir in the optional orange zest and the crucial pinch of salt. The sauce will look thin at this stage, but the pectin will set as it cools.
  7. Cool and Chill: Let the sauce cool in the saucepan for about 30 minutes. Transfer the warm sauce to a clean container, cover tightly, and refrigerate for a minimum of 2 hours, or preferably overnight, until completely firm and set.