Ingredients:

  • 3/4 cup Water (or fresh orange juice)
  • 1 cup Granulated Sugar
  • 1 tablespoon Fresh Orange Zest (from 1 large orange)
  • 1 Cinnamon Stick (7–8 cm)
  • 4 Whole Cloves
  • 12 ounces (340 g) Fresh or Frozen Cranberries, rinsed
  • 1 tablespoon Fresh Orange Juice (optional finishing touch)

Instructions:

  1. Phase 1: Combine Syrup Ingredients: In a medium saucepan, combine the water (or orange juice), granulated sugar, orange zest, cinnamon stick, and whole cloves.
  2. Dissolve Sugar: Set the pan over medium heat. Stir constantly until the sugar is completely dissolved and the liquid begins to simmer lightly (about 3-5 minutes).
  3. Simmer Aromatics: Reduce the heat slightly and allow the syrup to simmer gently for 2 minutes to infuse the liquid with the spice and citrus flavours.
  4. Phase 2: Add Berries: Tip the rinsed cranberries into the simmering syrup. Increase the heat to medium-high and bring the mixture to a rapid simmer.
  5. Cook Until Bursting: Continue cooking, stirring occasionally, for 10 to 12 minutes. The cranberries will begin to soften and burst open, releasing their natural pectin. Listen for the distinct 'popping' sounds.
  6. Monitor Consistency: Once most of the berries have popped, reduce the heat to low and continue to cook for another 2–3 minutes, allowing the sauce to thicken slightly. Remember it will look quite liquid at this stage.
  7. Phase 3: Remove Spices: Turn off the heat. Carefully fish out and discard the cinnamon stick and whole cloves. Stir in the optional tablespoon of fresh orange juice for a final punch of brightness.
  8. Cool Completely: Transfer the hot sauce to a clean bowl or container. Allow it to cool at room temperature for about an hour before covering it and transferring it to the refrigerator.
  9. Chill and Serve: Chill for at least two hours, or ideally overnight. The sauce will set into its desired, jam-like consistency when fully cold. Serve chilled or at room temperature.