Classic Homemade Cranberry Sauce

Instructions

1. 1

   Rinse the Cranberries under cold water in a Colander and pick through them, discarding any that are soft, shriveled, or discolored.

2. 2

   Combine the Sugar and Water in a Saucepan over medium heat. Stir occasionally until the Sugar has fully dissolved, about 2–3 minutes. You don't need the Water to boil — just heat until the Sugar is no longer grainy.

3. 3

   Add the Cranberries and a pinch of Salt to the Saucepan. If using, add the Orange Zest and Cinnamon now. Stir to combine.

4. 4

   Increase the heat to medium-high and bring to a boil. You'll start to hear the Cranberries popping — this is normal and expected. Stir occasionally.

5. 5

   Once boiling, reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring every couple of minutes. The Cranberries will burst and the sauce will thicken noticeably. It will look loose at this stage — that's fine.

6. 6

   Remove from heat. Taste the sauce and adjust sweetness if needed — add 1–2 tablespoons more Sugar if it's too tart for your preference, and stir until dissolved (the residual heat will melt it).

7. 7

   Transfer the sauce to a Mixing Bowl or Quart Jar. It will look thin while hot but will thicken to a perfect, jammy consistency as it cools. Let it cool to room temperature, then refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.