¼CupOrange JuiceFresh, Juice of 1 Large Naval Orange
Prepare the cranberries by rinsing them thoroughly and putting them in a small sauce pot whole.
Next, zest the orange and then squeeze the juice into a measuring cup.
Then, add zest and juice to the cranberry pot along with the water, sugar, cinnamon stick, and salt.
Turn the pot on medium/low heat. Let cranberries cook for approximately 20 minutes. Stir occasionally to help the fruit break down. The mixture will turn very liquid and foam about two-thirds of the way through.
You know the sauce is cooked when the foam has cleared and the sauce begins to thicken.
It will continue to thicken as it cools.
Remove from heat and serve room temperature or cold.
How long does cranberry sauce last in the refrigerator?You can easily make this holiday condiment in advance. It will stay fresh in the refrigerator for 7-10 days. If you make this recipe a day or two ahead you will have plenty of time to enjoy this delicious sauce with your Thanksgiving leftovers.Why does my cranberry sauce foam?For those who have made jam before, the foam that you see about two-thirds of the way through cooking will not be a surprise. However, if you have never made a jam or compote, this foam is totally normal and just a sign that air has been released from the fruit and is caught in the viscous liquid at the top. As the cranberries finish cooking, the foam will dissipate and stirring will release trapped air leaving a clear sticky sauce.Will my cranberry sauce thicken?If the cranberry sauce is a little runny while it is hot you should leave it alone and let it cool. The cranberries have a lot of natural pectin which will thicken or gel as it cools.Tips for success
Be patient and keep the heat medium/low. The berries don’t take very long to cook and you don’t want to evaporate the excess liquids too quickly.
High heat and a lack of liquid can cause the sugar to burn.