Ingredients
- 12 oz cranberries, fresh or frozen (340 g)
- ⅔–1 cup sugar, to taste (or part maple/honey)
- ¾ cup orange juice
- ¼ cup water
- 1–2 tsp finely grated orange zest, divided
- 1 pinch fine salt
- 1 cinnamon stick or pinch ground cinnamon (optional)
- 1–2 Tbsp bourbon (optional)
- 1 small jalapeño, minced (optional)
- ½ tsp vanilla extract (optional)
Equipment
- medium saucepan
- Wooden spoon
- Fine mesh sieve (optional)
- Blender or immersion blender (optional)
- zester or microplane
- measuring cups and spoons
Method
- In a medium saucepan, combine cranberries, sugar, orange juice, water, 1 tsp zest, and a pinch of salt.
- Bring to a boil over medium-high heat. Reduce to a lively simmer and cook for 10–12 minutes, stirring often, until most berries burst and the sauce thickens.
- Remove from heat. Stir in cinnamon or vanilla if using. For bourbon version, return to low heat for 1 minute to cook off alcohol. Add jalapeño if making spicy version.
- Taste and adjust for sweetness or acidity. Stir in remaining fresh zest. Leave as whole-berry, mash lightly, or blend and strain for smooth texture. Let cool, then chill to set.
Nutrition
Calories: 55kcalCarbohydrates: 14gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 8mgCalcium: 5mgIron: 0.1mg
Notes
Smooth/jellied version: Blend hot sauce and strain through a fine mesh sieve; pour into loaf pan and chill 4–6 hours.
Canned shortcut: Warm canned whole-berry sauce with fresh zest and 1 Tbsp orange marmalade for 2–3 minutes.
Dipping sauce: Thin with water and a splash of apple cider vinegar to use for turkey sliders or cheese boards.
Canned shortcut: Warm canned whole-berry sauce with fresh zest and 1 Tbsp orange marmalade for 2–3 minutes.
Dipping sauce: Thin with water and a splash of apple cider vinegar to use for turkey sliders or cheese boards.
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