Cranberry Recipe

Prepare ingredients

Rinse cranberries under cold water and pick out any stems or soft berries. Measure the sugar, water, orange juice and zest, and other ingredients so everything is ready.

Combine and bring to a simmer

In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle boil.

Add cranberries and flavorings

Add the 12 oz cranberries, 2 tablespoons fresh orange juice, 1 tablespoon orange zest, 1 teaspoon ground cinnamon and 1 teaspoon salt to the saucepan. Stir to combine.

Cook until bursting

Reduce heat to medium-low and simmer, stirring occasionally, until most cranberries have popped and the sauce has thickened, about 10–12 minutes. Use the back of a spoon to gently mash some berries if you prefer a thicker, chunkier texture.

Adjust sweetness and texture

Taste the sauce. If it’s too tart, stir in up to 1 tablespoon maple syrup or honey (optional) or additional sugar 1 tablespoon at a time until balanced. If the sauce thickens too much as it cools, stir in 1–2 tablespoons hot water to loosen to desired consistency.

Finish with nuts (optional)

If using, stir in 1/2 cup chopped toasted walnuts or pecans and remove the saucepan from the heat. Toast nuts beforehand in a dry skillet over medium heat 3–4 minutes until fragrant, then chop.

Cool and store

Let the cranberry sauce cool to room temperature about 30–45 minutes, then transfer to a serving bowl or an airtight container. Chill in the refrigerator at least 1–2 hours before serving; sauce will continue to thicken as it cools.

Just before serving, sprinkle extra orange zest over the sauce and garnish with a few fresh mint leaves if desired.

Serve chilled or at room temperature alongside roasted meats, on sandwiches, with yogurt or with cheese and crackers.