Equipment
Ingredients
Main Ingredients
- 340 g fresh cranberries, rinsed and picked over
- 150 g organic granulated sugar
- 120 ml orange juice, freshly squeezed
- 120 ml water
Aromatics and Spices
- 1 orange zest, finely grated
- 1 cinnamon stick
- 1 star anise, whole
- 3 whole cloves
Nutrition (per serving)
Method
In a medium saucepan, combine the cranberries, organic granulated sugar, orange juice, water, orange zest, cinnamon stick, star anise, and whole cloves. Stir gently with a wooden spoon to combine the liquids and slightly dissolve the sugar.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, reaching approximately 100°C or 212°F. Stir occasionally to ensure the sugar does not scorch on the bottom of the pan.
Reduce the heat to medium-low to maintain a gentle simmer at around 90°C or 195°F. Cook uncovered, stirring occasionally, until most of the cranberries have burst and the liquid has reduced to a syrupy consistency.
Remove the saucepan from the heat. Carefully fish out and discard the cinnamon stick, star anise, and whole cloves. Transfer the sauce to a heatproof bowl and let it cool completely; the natural pectin will cause the sauce to thicken significantly as it rests.
Chef's Notes
- Cranberries contain exceptionally high levels of natural pectin. The primary thickening happens as the sauce drops below 38 degrees Celsius, so avoid over-reducing on the stove or you will end up with a solid block of jelly.
- Using whole spices infuses a deep, complex flavor without altering the glossy texture of the sauce. Ground spices tend to leave a gritty mouthfeel and muddy the brilliant ruby color.
- This sauce is an excellent make-ahead candidate. Its flavors meld and deepen over two to three days in the refrigerator, making holiday meal prep significantly easier.
- To ensure the recipe remains strictly vegan, look for organic granulated sugar, as conventional white sugar in some regions is still processed using animal bone char.
Storage
Refrigerator: 2 weeks — Store in an airtight glass or plastic container to prevent metallic off-flavors.
Freezer: 3 months — Thaw overnight in the refrigerator before serving.
Reheating: Serve chilled or at room temperature. Can be gently warmed in a saucepan over low heat if desired.
