Ingredients
Equipment
Method
- Gently rinse your 12 ounces of fresh cranberries under cool water. Discard any cranberries that are soft, shriveled, or discolored.12 ounces fresh cranberries
- In a medium-sized saucepan, combine the rinsed cranberries, 1 cup of granulated sugar, 1 cup of water, and the zest and juice from ½ an orange. If using, add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg, along with a tiny pinch of salt.12 ounces fresh cranberries, 1 cup granulated sugar, 1 cup water, 1/2 orange, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt
- Place the saucepan over medium-high heat. Stir occasionally until the sugar dissolves and the mixture comes to a rolling boil.
- Once boiling, reduce the heat to medium-low. Let the mixture simmer gently for 10-15 minutes, stirring occasionally. As the cranberries cook, you'll hear them "pop" as their skins burst open. Continue to simmer until most, but not necessarily all, of the cranberries have burst.
- Continue to simmer until the sauce has thickened to your desired consistency. It should be saucy but not watery. Remember that the sauce will thicken further as it cools. If you prefer a smoother sauce, you can mash some of the cranberries gently with the back of a spoon.
- Remove the saucepan from the heat. Allow the cranberry sauce to cool completely at room temperature before transferring it to an airtight container. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the sauce to fully set.
Notes
This sauce tastes even better made a day or two in advance! Adjust sugar and spices to your personal preference for the perfect balance of sweet and tart.
