Ingredients
Ingredients
- 12 ounces fresh cranberries (rinsed)
- 1 navel orange
- Additional orange juice to make 1 cup if needed
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
Instructions
- Prepare Orange: Zest the orange to gather the bright outer peel. Juice the orange, then add additional orange juice if necessary to make a full cup.
- Rinse Cranberries: Rinse the fresh cranberries in a colander under cold water to clean them thoroughly.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the rinsed cranberries, orange zest, orange juice, granulated sugar, cinnamon stick, and whole cloves.
- Boil Mixture: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
- Simmer and Thicken: Lower the heat to medium-low and simmer for 10-15 minutes, stirring occasionally until the cranberries soften and the sauce thickens to your desired consistency.
- Cool and Serve: Remove the pan from the heat. Allow the cranberry orange sauce to cool before serving. The sauce will continue to thicken as it cools.
Notes
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- For a smoother sauce, pulse the cooled mixture briefly in a blender.
- The cinnamon stick and cloves can be removed before serving, or left in for decoration.
- Add a pinch of ground ginger or nutmeg for additional warming spices.
- Use fresh cranberries for the best flavor and texture; frozen can be used but may result in a softer sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
