Ingredients:

  • 1 cup Water (or fresh orange juice)
  • ¾ cup (150 g) Granulated Sugar (adjust up to 1 cup)
  • ½ teaspoon Fine Sea Salt
  • 1 large strip Orange Zest (about 2.5 cm piece, avoiding pith)
  • 1 (12 oz) bag (340 g) Fresh or Frozen Cranberries
  • 1 tablespoon Freshly Squeezed Orange Juice (added at the end)

Instructions:

  1. Combine the water (or orange juice), granulated sugar, salt, and the strip of orange zest in a heavy-bottomed saucepan.
  2. Place the pan over medium-high heat. Stir consistently until the sugar is completely dissolved. Bring the mixture to a rapid boil and continue boiling for 2 minutes to create a light syrup.
  3. Reduce the heat to medium. Carefully pour in the cranberries (no need to thaw if frozen).
  4. Continue to simmer gently, stirring occasionally. After about 8–10 minutes, the cranberries will begin to pop audibly as their skins burst and release pectin.
  5. Lower the heat to medium-low. Simmer for a further 5–7 minutes until the liquid has thickened slightly. Stop cooking when about 80% of the berries have popped, leaving some whole for textural contrast.
  6. Remove the saucepan from the heat. Stir in the final tablespoon of fresh orange juice. Remove and discard the large strip of orange zest.
  7. Allow the sauce to cool in the pan for about 20 minutes before transferring it.
  8. Transfer the cranberry sauce to an airtight container. Refrigerate for a minimum of 2 hours. The sauce will thicken substantially as it cools. Serve chilled or at room temperature.