Oranged Cranberry Sauce

Forget the canned stuff. This cranberry sauce boils fresh cranberries in orange juice with grated zest, brown sugar, and cinnamon sticks until it thickens into a chunky, jammy condiment that puts the jellied cylinder to shame.

The best thing about this recipe is how forgiving it is. You cannot overcook it. Seriously. The longer it goes, the thicker it gets, and you just keep boiling until you like the consistency. The cranberries burst and break down, the orange juice reduces, and the brown sugar caramelizes into something deep and glossy.

Taste for sweetness as it cooks and adjust the sugar. Cranberries are tart and every batch varies, so trust your palate over the measurements. This keeps indefinitely in the fridge, so make a big batch.

Chef Tips

• Start with the lower amount of cranberries and sugar, then scale up once you know how tart your berries are.
• Use whole cinnamon sticks if you have them. They release flavor slowly during the long boil and are easy to fish out. Ground cinnamon works but can make the sauce look muddy.
• The sauce thickens further as it cools. Pull it off the heat when it’s slightly thinner than your target consistency.
• Bottle in clean jars while still hot. The heat helps seal them and extends shelf life even further.

Variations

• Add a splash of bourbon or Grand Marnier in the last few minutes for a boozy holiday version.
• Stir in chopped pecans or walnuts after cooking for crunch.
• Use this as a spread on turkey sandwiches the day after Thanksgiving. It beats plain cranberry sauce by a mile.