Ingredients:

  • 1 cup Water (or fresh orange juice)
  • 1 cup Granulated White Sugar
  • 1 Tbsp Finely grated orange zest
  • Pinch Fine Sea Salt
  • 1 bag (12 oz / 340 g) Fresh or Frozen Cranberries, rinsed
  • 2 Tbsp Fresh Orange Juice
  • 1 Tbsp Optional: Grand Marnier or Cointreau (Orange Liqueur)

Instructions:

  1. Prep the Fruit: If using fresh cranberries, pick through them, discarding any soft or bruised berries. Rinse them thoroughly under cold water and drain well. Finely grate the zest from the orange before cutting and juicing it.
  2. Build the Syrup: In a medium heavy-bottomed saucepan, combine the water (or juice), sugar, orange zest, and salt.
  3. Dissolve and Boil: Place the pan over medium-high heat. Stir constantly until the sugar is completely dissolved. Once dissolved, stop stirring and bring the mixture to a rolling boil. Allow it to boil for about 1 minute to thicken slightly.
  4. Add Berries: Carefully pour the rinsed cranberries into the boiling syrup. Return the mixture to a gentle simmer. Reduce the heat to medium-low.
  5. Simmer and Pop: Cook, uncovered, stirring occasionally, for 15 to 20 minutes until most of the berries have 'popped' and the sauce has reduced slightly and looks glossy. Remove immediately from the heat; it will still look runny.
  6. Finish the Flavour: Stir in the reserved fresh orange juice and the optional orange liqueur (Grand Marnier).
  7. Cool and Chill: Pour the hot sauce into a heatproof container. Let it cool on the counter for about 30 minutes, then cover and transfer to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, for the sauce to thicken completely.
  8. Serve: Serve the cranberry sauce chilled or at room temperature.