Fresh Cranberry Sauce

By Audrey Plant

Ingredients 

1 ½ cups water 

2 cups granulated sugar 

½ teaspoon kosher salt 

4 (8- ounces each, 32-ounces total) bags cranberries, picked through 

2 large navel oranges, zested and juiced (about ½ cup of fresh juice)

1 cinnamon stick 

Instructions 

1. In a medium pot, bring water, sugar, and kosher salt to a boil. Stir, making sure sugar and salt are dissolved. Turn down to low heat. 

2. Stir in cranberries and return the pot to a boil. Reduce to medium heat. Add orange juice and zest. Simmer until cranberries start to pop and sauce begins to thicken about 5-7 minutes. 

3. Turn heat off and add the cinnamon stick. Stir sauce. The sauce will be thick and about ⅔ of the cranberries will have broken down and a dark ruby color will develop. 

4. Cool for 20 minutes, remove the cinnamon stick, and serve at room temp. 

Notes:

1. Only use fresh navel oranges, don’t replace them with a substitute like lemon. 

2. The cinnamon stick is meant to infuse the sauce, be sure to remove and discard after use. 

3. The sauce will stay for up to 7 days in the refrigerator or freeze for 2 months. 

4. Prior to serving to allow the sauce to come to room temperature, about 1 hour.

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