American
Orange Cranberry Sauce
Whole cranberries simmer with orange juice, zest, sugar, and a restrained cinnamon note, producing a glossy tart sauce that thickens naturally as it cools.
10 servings · 8 minutes prep · 12 minutes cook
Ingredients
Cranberry Sauce
- 12 ounces fresh or frozen cranberries, sorted and rinsed; use frozen without thawing
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 2 teaspoons finely grated orange zest
- 1 small cinnamon stick
- 1/8 teaspoon Diamond Crystal kosher salt
Directions
Dissolve the Syrup
- Combine the sugar, orange juice, water, cinnamon stick, and salt in a saucepan. Bring to a boil over medium-high heat, stirring until no sugar crystals remain.
Cook the Berries
- Add the cranberries and return to a lively boil. Reduce to medium and cook for 9 to 11 minutes, stirring occasionally, until most berries have burst and the liquid lightly coats the spoon; leave some berries intact.
- Remove from the heat, discard the cinnamon stick, and stir in the orange zest. Taste carefully; the sauce should be distinctly tart because sweetness becomes more apparent as it cools.
Cool and Set
- Transfer to a heatproof bowl and cool uncovered for 45 minutes. Cover and refrigerate for at least 2 hours, or up to 3 days. Stir gently before serving cool or at room temperature.
