Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 ml) Filtered Water or Orange Juice
  • 1 Tbsp (5 g) Fresh Orange Zest (from 1 medium orange)
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • Pinch (1 g) Fine Sea Salt
  • 12 oz bag (340 g) Fresh or Frozen Cranberries, rinsed thoroughly

Instructions:

  1. Thoroughly rinse the cranberries and discard any damaged ones. In a medium saucepan, combine the water (or juice), granulated sugar, orange zest, grated ginger, and salt. Place over medium-high heat and stir constantly until the sugar is fully dissolved and the mixture comes to a full, rolling boil (approx. 3–4 minutes).
  2. Carefully pour the rinsed cranberries into the boiling mixture. Return the mixture to a boil, then immediately reduce the heat to medium-low to maintain a gentle, steady simmer. Cook undisturbed for 5–7 minutes, listening for the berries to ‘pop’ (this is the pectin releasing). Give the sauce a gentle stir occasionally.
  3. Continue to simmer for an additional 5–8 minutes, or until about two-thirds of the berries have burst and the Cranberry Sauce has noticeably thickened and coats the back of a spoon. Remove the pan from the heat entirely. The sauce will still look slightly loose.
  4. Transfer the hot sauce into a clean, heatproof container. Allow it to cool completely to room temperature (about 1 hour). Cover and refrigerate for a minimum of 2 hours. The sauce will continue to set and thicken to the perfect jammy consistency as it chills. Serve chilled or at cool room temperature.