Ingredients:

  • 1/4 cup Filtered Water
  • 1/4 cup Fresh Orange Juice
  • 3/4 cup Granulated Sugar
  • 1 large Cinnamon Stick
  • 2 pods Whole Star Anise
  • 4 small Whole Cloves
  • 12 oz bag Fresh or Frozen Cranberries, rinsed
  • 1 Tbsp Orange Zest, finely zested
  • 2 Tbsp Ruby or Tawny Port Wine
  • 1/8 tsp Fine Sea Salt

Instructions:

  1. Prep Ingredients: Rinse the cranberries well. Using a Microplane, zest the orange, taking care to use only the bright orange peel (the white pith is bitter).
  2. Combine Syrup Base: In a medium saucepan, combine the water, orange juice, and sugar. Add the cinnamon stick, star anise, and cloves (if using).
  3. Dissolve Sugar: Place the saucepan over medium-high heat. Stir consistently until the sugar is completely dissolved and the mixture begins to boil gently. This should take about 3–4 minutes.
  4. Add Fruit: Reduce the heat to medium-low. Add the cranberries and the orange zest to the simmering syrup.
  5. Simmer and Burst: Continue to simmer, stirring occasionally, for 10–12 minutes. Listen for the popping sound; this indicates the berries are bursting and releasing their natural pectin. The sauce will thicken slightly and become glossy.
  6. Test for Thickness: Dip the back of a wooden spoon into the sauce. The sauce should lightly coat the spoon, but still be quite liquid (it will thicken significantly upon cooling).
  7. Remove Spices: Remove the saucepan from the heat. Carefully fish out and discard the cinnamon stick, star anise, and whole cloves.
  8. Add Finishing Touches: Stir in the Port (or Brandy) and the pinch of sea salt. Stir well to incorporate.
  9. Cool Completely: Transfer the hot sauce into a heatproof bowl or storage container. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours (or preferably overnight) until fully set and glossy.