Ingredients:

  • 12 oz fresh or frozen whole cranberries
  • 1 cup granulated white sugar
  • 0.75 cup freshly squeezed orange juice
  • 0.25 cup water
  • 1 tbsp orange zest, freshly grated
  • 1 pinch fine sea salt
  • 1 cinnamon stick

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the granulated sugar, orange juice, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar is fully dissolved and the liquid is clear.
  2. Add the rinsed cranberries and the cinnamon stick to the saucepan. Return the mixture to a boil. Listen for the cranberries to begin 'popping,' which usually starts within 3 to 5 minutes.
  3. Reduce the heat to medium-low and simmer for another 5 to 7 minutes. The liquid will transition from a thin syrup to a glossy, mahogany-colored glaze. Remove from heat immediately to allow the natural pectin to set as it cools.
  4. Stir in the fresh orange zest and a pinch of sea salt. Let the sauce cool completely at room temperature before refrigerating.