Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 ml) Filtered Water or Fresh Orange Juice
  • ¼ teaspoon (1 g) Fine Sea Salt
  • 12 ounces (340 g) Fresh or Frozen Cranberries
  • 1 large Cinnamon Stick (optional)
  • 1 teaspoon (5 ml) finely grated Orange Zest

Instructions:

  1. Combine Syrup Ingredients: Place the sugar, water/orange juice, and salt into a medium heavy-bottomed saucepan.
  2. Dissolve Sugar: Set the pan over medium heat. Stir constantly until the sugar is completely dissolved and the liquid begins to simmer gently (about 3–5 minutes).
  3. Add Aromatics: Drop in the cinnamon stick (if using) and bring the mixture to a rolling boil.
  4. Introduce Cranberries: Pour the fresh or frozen cranberries directly into the boiling syrup. The temperature will immediately drop.
  5. Simmer and Burst: Return the mixture to a boil, then immediately reduce the heat to maintain a steady simmer. Cook, stirring occasionally, for 10–15 minutes until roughly two-thirds of the berries have popped, ensuring the sauce starts to thicken slightly.
  6. Remove Aromatics: Once the desired consistency is reached, turn off the heat. Carefully fish out and discard the cinnamon stick.
  7. Add Zest: Stir in the fresh orange zest. Do this off the heat to preserve the essential oils and bright flavor.
  8. Cool: Transfer the hot sauce into a heatproof bowl or storage container. The sauce will still look liquid at this stage.
  9. Chill and Set: Allow the sauce to cool completely to room temperature before covering it. Refrigerate for at least 2 hours. The natural pectin will activate as it cools, transforming the sauce into a thick, jammy consistency.