Equipment
Ingredients
Sauce Base
- 340 g fresh cranberries, whole
- 200 g granulated sugar
- 240 ml water, cold
- 6 g orange zest, finely grated
- 1 cinnamon stick, whole
- 1 g fine sea salt
Nutrition (per serving)
Method
Place the cranberries in a colander and rinse with cool water. Pick through and discard any shriveled or mushy berries.
In a medium saucepan over medium-high heat, combine water, sugar, orange zest, salt, and the cinnamon stick. Stir occasionally until the mixture comes to a boil and the sugar has completely dissolved.
Stir in the rinsed cranberries. Reduce heat to low to maintain a gentle simmer. Cook for about 10-15 minutes, stirring occasionally.
Remove from heat. Discard the cinnamon stick. Transfer the sauce to a heat-proof serving dish or storage container.
Allow to cool completely at room temperature, then refrigerate. The sauce will continue to thicken significantly as it cools.
Chef's Notes
- Serving Suggestion: This sauce pairs classically with roast turkey, but is also excellent swirled into yogurt, served atop cheesecake, or spread on leftover turkey sandwiches.
- Cranberries are naturally very high in pectin. As they cool, the sauce will transition from a loose syrup to a firm gel. Do not judge the final thickness while it is still hot.
- For a smoother sauce, you can press the cooked mixture through a fine-mesh sieve, though this removes the rustic texture of the skins.
Storage
Refrigerator: 14 days — Store in an airtight container. The high acid and sugar content preserves it well.
Freezer: 2 months — Texture may become slightly more watery upon thawing; simmer briefly to restore.
Reheating: Serve chilled or at room temperature. If warm sauce is desired, heat gently on low.
