Ingredients:

  • 12 oz fresh cranberries
  • 1 cup granulated white sugar
  • 1/2 cup water
  • 1/2 cup freshly squeezed orange juice
  • 1 tsp orange zest
  • 1/4 tsp kosher salt
  • 1 cinnamon stick

Instructions:

  1. Combine the 1 cup sugar, 1/2 cup water, 1/2 cup orange juice, and the optional cinnamon stick in a medium heavy-bottomed saucepan over medium-high heat.
  2. Stir occasionally until the liquid reaches a boil and the sugar crystals have completely dissolved.
  3. Add the 12 oz rinsed cranberries to the boiling syrup. Bring the mixture back to a gentle simmer, then reduce heat to medium-low.
  4. Cook for 10–12 minutes until you hear the berries 'popping.' This indicates the release of natural pectin.
  5. Once the sauce has thickened and most berries have burst, remove the pan from the heat. Remove the cinnamon stick.
  6. Stir in the 1 tsp orange zest and 1/4 tsp kosher salt. Allow the sauce to cool to room temperature to reach its final spreadable consistency.