Ingredients
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 tablespoon apple cider vinegar
- ½ cup brown sugar, packed
- A pinch of ground cloves
- A pinch of kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon fresh orange zest
- ⅓ cup fresh orange juice (from 1 orange)
- ½ teaspoon vanilla extract
- ⅔ cup water
Instructions
- Combine ingredients: In a medium saucepan, add the cranberries, apple cider vinegar, brown sugar, ground cloves, kosher salt, ground cinnamon, fresh orange zest, fresh orange juice, vanilla extract, and ⅔ cup water. Stir to mix all ingredients well.
- Bring to boil: Place the saucepan over high heat and bring the mixture to a rolling boil, ensuring the sugars dissolve and the cranberries begin to cook through.
- Simmer and thicken: Lower the heat to a gentle simmer. Cook uncovered, stirring frequently to prevent sticking, until the sauce thickens and the cranberries start to burst and break down, about 10 minutes. Adjust simmering time if a thicker consistency is preferred.
- Cool and serve: Remove the saucepan from heat. The sauce can be served warm, at room temperature, or chilled according to your preference.
- Store: Transfer the cranberry sauce to an airtight container and refrigerate. It will keep fresh for up to 5 days.
Notes
- If you prefer a thicker sauce, continue simmering until it reaches your desired consistency; it will thicken slightly more as it cools.
- Fresh or frozen cranberries can be used interchangeably with excellent results.
- This sauce pairs beautifully with turkey, pork, or as a condiment on sandwiches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
