Recipe Details
"This vibrant, ruby-red sauce balances the natural tartness of fresh cranberries with bright citrus notes and warm cinnamon. Far superior to anything in a can, it thickens perfectly as it cools and adds a sophisticated touch to any holiday table."
1 Ingredients
| Qty | Item |
|---|---|
| 12 oz | Fresh or Frozen Cranberries |
| 1 cup | Granulated Sugar |
| 1 cup | Orange Juice (freshly squeezed) |
| 1 tbsp | Orange Zest |
| 1 whole | Cinnamon Stick |
| 1/4 tsp | Salt |
2 Instructions
Rinse the cranberries thoroughly in a colander and discard any that are soft, shriveled, or bruised.
In a medium-sized saucepan over medium-high heat, combine the sugar, orange juice, and the cinnamon stick.
Bring the liquid to a boil, stirring occasionally to ensure the sugar is completely dissolved.
Add the cranberries to the saucepan and return the mixture to a gentle boil.
Reduce the heat to medium-low and simmer for 10 to 12 minutes, or until the cranberries have burst and the sauce has started to thicken.
Remove the pan from the heat and stir in the fresh orange zest and salt.
Let the sauce cool completely at room temperature before transferring to a bowl; it will continue to gel and thicken as it cools. Remove the cinnamon stick before serving.
💡 Tips & Tricks
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·
Make it ahead of time: This sauce tastes even better after 24 hours and can be stored in the fridge for up to two weeks.
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·
For a smoother texture, use a potato masher to lightly crush the berries while they are simmering.
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·
If you prefer a less sweet sauce, reduce the sugar to 3/4 cup and taste before adding more.
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·
Add a splash of bourbon or Grand Marnier at the end for an adult, boozy twist.
? Frequently Asked Questions
Can I use frozen cranberries?
How do I make the sauce thicker?
Can I substitute the sugar?
Is this recipe vegan?
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