Cranberry Sauce

1. 1
   prep · ~2 min

   Zest and juice the orange.

   Rinse the orange. Using a microplane or zester, remove the orange zest in fine strips, avoiding the bitter white pith. Then cut the orange in half and squeeze out all the juice. Set both aside.

2. 2
   mix · ~1 min

   Combine all ingredients in the saucepan.

   Place the cranberries, sugar, water, orange juice, orange zest, cinnamon stick, and salt into a medium saucepan. Stir everything together.

3. 3
   boil · ~5 min

   Bring the mixture to a boil.

   1.Place the saucepan over medium-high heat and bring to a rolling boil.

   2.Listen for the cranberries starting to pop — that's the sign the sauce is forming.

   TIPDon't cover the pot. Evaporation helps the sauce thicken naturally.
4. 4
   simmer · ~10 min

   Simmer until thick and glossy.

   1.Reduce the heat to low once the berries have burst.

   2.Simmer gently, stirring occasionally, until the sauce coats the back of a spoon (10-12 min).

   3.Remove the cinnamon stick before serving.

   TIPThe sauce will continue to thicken as it cools. Aim for a slightly looser consistency in the pan than you want on the table.
5. 5
   rest · ~15 min

   Cool the sauce before serving.

   Transfer the cranberry sauce to a serving bowl and let it cool at room temperature for at least 15 minutes. It will set further as it cools. Serve warm or at room temperature.

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