Ingredients:

  • ¾ cup (180 ml) Water (or unsweetened orange juice)
  • ¾ cup (150 g) Granulated White Sugar
  • 1 tablespoon (5 g) Orange Zest (zest of one medium orange)
  • Pinch (1 g) Fine Sea Salt
  • 12 ounces (340 g) Fresh or Frozen Cranberries
  • 1 large Cinnamon Stick (optional)

Instructions:

  1. Rinse cranberries thoroughly and set aside. Carefully zest the orange, avoiding the bitter white pith.
  2. In a medium saucepan, combine the water (or juice), granulated sugar, orange zest, and salt. Add the optional cinnamon stick now, if using.
  3. Place the pan over medium-high heat. Stir constantly until the sugar is completely dissolved and the mixture comes to a full, rolling boil. Reduce the heat slightly to maintain a steady simmer.
  4. Pour the cranberries into the simmering liquid. Stir gently to coat.
  5. Bring the mixture back to a gentle simmer. Cook for about 10–12 minutes, stirring occasionally. Continue cooking until about two-thirds of the berries have burst to release their natural pectin and thicken the sauce.
  6. Once the sauce has thickened slightly, remove the cinnamon stick (if used).
  7. Take the saucepan off the heat immediately. Let the sauce cool in the pan for about 15 minutes at room temperature.
  8. Transfer the sauce to a heat-proof container. Cover and refrigerate for at least 2 hours, or preferably overnight. The sauce will achieve the proper compote consistency only after chilling.