Ingredients
- 12 oz cranberries, fresh or frozen
- ¾–1 cup sugar (to taste)
- ½ cup orange juice
- ½ cup water
- 1 tsp finely grated orange zest
- 1 pinch fine salt
- 1 cinnamon stick or pinch ground cinnamon (optional)
- 1–2 Tbsp bourbon (optional)
- ½ tsp vanilla extract (optional)
Equipment
- medium saucepan
- Wooden spoon or heatproof spatula
- zester or microplane
- Fine mesh sieve (optional, for smooth sauce)
- Blender or immersion blender (optional)
Method
- In a medium saucepan, combine cranberries, sugar, orange juice, water, orange zest, and salt.
- Bring mixture to a boil, then reduce to a lively simmer and cook for 10–12 minutes, stirring occasionally as berries burst and sauce thickens.
- Remove from heat and stir in optional cinnamon or vanilla extract. If adding bourbon, return to a simmer for 1 more minute.
- Taste and adjust sweetness or acidity. Leave whole-berry or blend for smooth consistency. Chill until set.
Nutrition
Calories: 55kcalCarbohydrates: 14gSodium: 1mgPotassium: 30mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 5mgCalcium: 3mgIron: 0.1mg
Notes
Smooth/jellied: Blend the hot sauce, strain through a fine mesh sieve, pour into a loaf pan, and chill 4–6 hours.
Maple or honey: Replace part or all of the sugar — taste and set will vary.
Canned upgrade: Stir in orange zest and marmalade for a 5-minute version.
Maple or honey: Replace part or all of the sugar — taste and set will vary.
Canned upgrade: Stir in orange zest and marmalade for a 5-minute version.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!