Cranberry Recipe

Prepare ingredients

Rinse the cranberries and discard any that are soft or blemished. Measure sugar, water, and spices. Zest the orange then squeeze enough to yield about 1 tablespoon of juice.

Combine and bring to a simmer

In a medium saucepan combine the water and sugar. Warm over medium heat, stirring occasionally until the sugar dissolves and the mixture just begins to simmer (about 2–3 minutes).

Cook cranberries

Add the cranberries, orange zest, orange juice, cinnamon, allspice (if using), and a pinch of salt to the syrup. Increase heat to bring mixture to a rolling simmer. Stir occasionally until the cranberries begin to pop, about 6–8 minutes.

Adjust texture

Lower heat to medium-low and simmer gently until sauce thickens to your liking, stirring occasionally, about 5–10 more minutes. For a smoother sauce, gently press some cranberries against the side of the pan with the back of a spoon or mash with a potato masher.

Sweeten and finish

Taste and, if desired, stir in 1 tablespoon maple syrup or honey to round the flavor. Remove from heat and let the sauce cool slightly; it will continue to thicken as it cools. Transfer to a serving bowl or sterilized jar.

If using chopped nuts, stir them into the warm sauce just before transferring to a serving dish to maintain some crunch (about 1/4 to 1/2 cup, depending on preference).

Garnish the cooled sauce with chopped fresh herbs if desired. Serve chilled or at room temperature. Refrigerate in a covered container for up to 10 days or freeze for up to 3 months.