Ingredients:

  • 12 ounces (340 grams) Fresh or Frozen Cranberries
  • ¾ cup (150 grams) Granulated Sugar
  • 1 cup (240 ml) Water (or fresh orange juice)
  • 1 tablespoon Fresh Orange Zest
  • ½ teaspoon Fresh Ginger, grated
  • ⅛ teaspoon Fine Sea Salt

Instructions:

  1. Prep Ingredients: Wash the cranberries thoroughly. Using a Microplane, zest the orange and finely grate the fresh ginger. Set aside.
  2. Create the Syrup: Combine the water, sugar, and salt in the medium saucepan.
  3. Dissolve and Boil: Bring the mixture to a rapid boil over medium-high heat, stirring until the sugar is completely dissolved (this should take about 2-3 minutes).
  4. Add Berries and Ginger: Carefully pour the fresh cranberries and grated ginger into the boiling syrup. The temperature will drop slightly.
  5. Return to Boil: Bring the mixture back up to a steady, medium boil. Reduce the heat slightly to maintain a gentle, rolling simmer.
  6. Simmer and Pop: Cook the mixture, stirring occasionally, for 10 to 12 minutes. Continue simmering until most of the berries have burst and the sauce has noticeably thickened and lightly coats the back of a spoon.
  7. Remove from Heat: Once thickened, immediately remove the saucepan from the heat source.
  8. Stir in Zest: Stir in the fresh orange zest. Adding the zest off the heat preserves the delicate, volatile oils, ensuring a bright citrus aroma.
  9. Cool: Transfer the sauce to a heat-proof bowl or container. Allow it to cool at room temperature for about 30 minutes.
  10. Chill: Cover and refrigerate for a minimum of 2 hours, or until completely chilled and set. The Cranberry Sauce will thicken considerably as it cools.