Ingredients
Equipment
Method
Make the syrup base
- Combine granulated sugar, brown sugar, orange juice, water, cinnamon stick, and pinch of salt in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves (about 2 minutes), and look for a steady rolling boil.
- Add fresh cranberries to the boiling mixture in the saucepan. Return to a boil, then watch for the berries to start bubbling and turning glossy (about 1 minute).
Simmer to thicken
- Reduce heat to low so the sauce maintains a gentle simmer. Simmer for 10-12 minutes, stirring often, until most berries burst and the sauce thickens enough to coat the back of a spoon.
Finish and chill
- Remove the saucepan from the heat. Stir in orange zest and vanilla extract, then discard the cinnamon stick, and the sauce should look bright and slightly thick.
- Cool the cranberry sauce to room temperature. Chill until thickened further, and serve from a glossy, deep-red bowl.
Notes
Pro tip: Stir more frequently in the final minutes to prevent scorching and to encourage berries to burst for that glossy, jammy texture. Store covered in the refrigerator up to 5 days; re-stir before serving. Freezing is not recommended because the sauce can become grainy after thawing. For a less-sweet option, reduce the granulated sugar to 1/2 cup and keep the brown sugar the same for a balanced tang.