Ingredients:

  • 12 oz bag Fresh or Frozen Cranberries
  • 3/4 cup Granulated Sugar
  • 1/2 cup Water
  • 1 large Orange (for zest and juice)
  • 1 whole Cinnamon Stick
  • 1 pod Star Anise (optional)
  • 1 small pinch Salt

Instructions:

  1. Zest the large orange entirely, then juice it. Set the zest aside; measure out the juice.
  2. In a medium heavy-bottomed saucepan, combine the sugar, water, orange juice, cinnamon stick, and star anise.
  3. Heat the mixture over medium heat, stirring gently until the sugar is completely dissolved and the liquid is just beginning to simmer.
  4. Stir in the rinsed cranberries and the pinch of salt. Bring the mixture back up to a gentle simmer.
  5. Continue simmering gently, stirring occasionally. After about 5–8 minutes, the cranberries will begin to pop dramatically.
  6. Continue cooking until the sauce has thickened to your desired consistency, usually another 5–10 minutes. Some berries will remain whole.
  7. Remove the pan from the heat. Stir in the reserved orange zest. Remove and discard the cinnamon stick and star anise pods.
  8. Allow the sauce to cool completely; it will thicken considerably as it chills. Transfer to an airtight container and refrigerate.