Ingredients:

  • 1 cup Water or Fresh Orange Juice (240 ml)
  • 1 cup Light Brown Sugar, packed (200 g)
  • 1 Tbsp Orange Zest (15 ml)
  • 1 large Cinnamon Stick
  • Pinch Fine Sea Salt (1 g)
  • 12 ounces Fresh or Frozen Cranberries (340 g)

Instructions:

  1. Combine the Liquids and Sweetener: In a medium saucepan, combine the water (or orange juice), light brown sugar, orange zest, cinnamon stick, and the pinch of salt.
  2. Bring to a Boil: Place the saucepan over medium-high heat. Stir consistently until the sugar is completely dissolved and the mixture comes to a rapid, rolling boil.
  3. Add Cranberries: Carefully pour the entire bag of cranberries into the boiling syrup. The temperature of the liquid will drop immediately.
  4. Simmer and Pop: Return the mixture to a steady simmer (reduce heat to medium if necessary). Cook, stirring occasionally, for 8 to 10 minutes. The berries will soften and 'pop' audibly.
  5. Check for Texture: Once roughly 2/3rds of the berries have burst, remove the saucepan immediately from the heat. Do not overcook; the sauce will still look very runny at this stage.
  6. Steep and Rest: Remove the cinnamon stick. Allow the cranberry sauce to sit at room temperature for 15–20 minutes to cool slightly.
  7. Chill to Thicken: Transfer the sauce into an airtight container. Refrigerate for at least 1 hour, or preferably overnight, until it reaches a desired, spoonable consistency.
  8. Serve or Store: The sauce is ready to serve chilled or at room temperature alongside your holiday meal or cheese board.