Ingredients:

  • 12 oz (340 g) Fresh or frozen Cranberries
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar, firmly packed
  • ½ cup (120 ml) Filtered Water
  • ¼ cup (60 ml) Fresh Orange Juice
  • 1 Tbsp (15 ml) Orange Zest, finely grated
  • 1 medium Cinnamon Stick (About 3 inches)
  • ⅛ tsp (0.5 g) Fine Sea Salt

Instructions:

  1. Prepare the Syrup Base: In a medium saucepan, combine the granulated sugar, brown sugar, filtered water, fresh orange juice, cinnamon stick, and the pinch of sea salt. Place over medium-high heat. Stir consistently until the sugars are completely dissolved and the mixture begins to bubble vigorously around the edges. Bring the mixture to a full, rolling boil for 1 minute to homogenize the syrup base.
  2. Add Cranberries and Cook: Pour in the rinsed cranberries and the orange zest. Bring the mixture back to a steady boil. Reduce the heat to medium-low and maintain a gentle simmer. Cook, stirring occasionally, for 10 to 15 minutes until about two-thirds of the berries have visibly burst (popped). This releases the natural pectin required for setting the Cranberry Sauce.
  3. Adjust Consistency: If you prefer a smoother Cranberry Sauce, gently mash the remaining whole berries against the side of the pot with your wooden spoon.
  4. Cool and Finish: Take the pan off the heat and remove and discard the cinnamon stick. Transfer the hot sauce into a heatproof container. Allow the sauce to cool completely at room temperature for about 1 hour, then cover and transfer to the refrigerator for at least 2 hours. The sauce will thicken significantly as it chills. Taste and adjust sweetness if necessary before serving.