Cranberry-Orange Sauce

Ingredients

• •12 oz (340 g) fresh or frozen cranberries
• •¾ cup (150 g) granulated sugar
• •1 large orange, zested and juiced
• •¼ cup (60 ml) water
• •1 cinnamon stick
• •pinch of kosher salt
• •½ tsp vanilla extract

Directions

1. 1Combine cranberries, sugar, orange juice, orange zest, water, cinnamon stick, and salt in a medium saucepan over medium heat; stir to combine.
2. 2Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and sauce thickens, about 10–12 minutes.
3. 3Remove from heat, discard cinnamon stick, and stir in vanilla extract.
4. 4Taste and adjust sugar if needed; let cool to room temperature — sauce will thicken further as it cools.
5. 5Transfer to a bowl or jar and refrigerate until serving; serve cold or at room temperature.

💡 Frozen cranberries work just as well as fresh and don't need to be thawed first. The sauce keeps refrigerated for up to 2 weeks. For a boozy version popular at adult tables, stir in 2 tbsp of Grand Marnier or brandy off the heat.

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