Ingredients
Equipment
Method
Simmer the cranberries
- In a saucepan, bring the sugar and fresh orange juice to a boil over medium-high heat, stirring until the sugar dissolves and the mixture looks glossy. When it reaches a steady boil, keep it at that temperature and prepare to add the berries.
- Add the fresh cranberries and salt to the boiling mixture and return to a simmer. Simmer for 10 minutes at a steady, gentle bubbling until most of the berries burst and the sauce thickens slightly, with a few berries still holding shape.
Finish and chill
- Remove the saucepan from the heat and stir in the orange zest. Cook time stops here—transfer the pan off the burner so the zest stays bright.
- Cool slightly for 5 minutes, then gently fold in the orange segments. Stop stirring as soon as the segments are evenly distributed to keep them from breaking.
- Chill the sauce until serving, covering it to prevent a skin from forming. Refrigerate for at least 1 hour, until cold and spoonable.
Notes
Pro tip: simmer until you see most berries burst—overcooking can make the sauce too thick. Store covered in the refrigerator for up to 5 days; freeze up to 1 month for best texture, then thaw overnight in the fridge. Dietary swap: use half the sugar and add a sugar-free sweetener to taste for a lower-sugar version (check sweetness after chilling because it tightens flavors).