Equipment
Ingredients
Base Liquids and Sugar
- 200 g granulated sugar
- 120 ml water
- 60 ml fresh orange juice
- 15 ml apple cider vinegar
Fruit and Aromatics
- 340 g cranberries, fresh or frozen, washed and sorted
- 75 g golden raisins
- 1 orange, peeled into strips
- 1 lemon, finely zested
- 2 g ground cinnamon
- 1 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 150 kcal
- Protein
- 1 g
- Carbohydrates
- 39 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 34 g
- Sodium
- 52 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 125 mg
- Calcium
- 14 mg
- Iron
- 0.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 16 mg
- Zinc
- 0.1 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 4 mcg
- Water
- 62 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the cranberries and discard any bruised or mushy ones. Using a vegetable peeler, carefully peel thick strips of zest from the orange, making sure to leave the bitter white pith behind. Halve the orange and squeeze the required juice.
In a medium saucepan, combine the granulated sugar, water, fresh orange juice, apple cider vinegar, and ground cinnamon. Place over medium-high heat and bring the mixture to a rolling boil at approximately 100°C/212°F, stirring frequently until the sugar is fully dissolved.
Add the prepared cranberries, golden raisins, orange peel strips, finely zested lemon, and kosher salt to the boiling syrup. Stir well to combine, wait for the mixture to return to a gentle boil, then immediately reduce the heat to low.
Simmer the sauce uncovered for 10 to 15 minutes. You will hear the cranberries begin to pop. Stir occasionally to prevent sticking. The cooking phase is complete when most of the berries have burst and the liquid has taken on a syrupy, jam-like consistency.
Remove the saucepan from the heat. The sauce will appear slightly thin while hot but will thicken considerably as it cools. Allow it to rest at room temperature for at least 2 hours before serving. You may remove the large orange peel strips or leave them in for added texture.
Chef's Notes
- Cranberries are incredibly high in natural pectin. Always trust the cooling process, as the sauce will transform from a loose syrup to a firm, jammy condiment as the temperature drops.
- Making this recipe one to three days in advance is highly recommended. The resting period allows the cinnamon, cider vinegar, and citrus oils to permeate the fruit, resulting in a deeper, more cohesive flavor.
- The golden raisins act as little sponges in this recipe, soaking up the tart cranberry liquid and offering bursts of chewy sweetness that beautifully contrast the popping berries.
Storage
Refrigerator: 2 weeks — Store in an airtight glass container to prevent flavor transfer.
Freezer: 3 months — Thaw overnight in the refrigerator before serving.
Troubleshooting
Sauce is too thin after fully cooling
Cause: The cranberries were not simmered long enough to release their natural pectin, or extra liquid was introduced.
Fix: Return the sauce to the stove and simmer over low heat for an additional 5 to 10 minutes, then cool again.
Prevention: Allow the berries to cook until they visibly burst and the liquid turns syrupy in the pan.
Sauce tastes excessively bitter
Cause: Too much of the white pith was attached to the orange peel strips.
Fix: Remove the orange peel strips immediately and stir in a small amount of maple syrup or agave to balance the flavor.
Prevention: Use a sharp vegetable peeler to shave off only the outermost layer of the orange skin.
Cultural Context
Cranberries are one of the few commercially cultivated fruits native to North America, historically harvested by Indigenous peoples for food, medicine, and fabric dye. By the mid-19th century, boiling these tart berries with sugar and water became a customary way to preserve them, eventually solidifying sweet-tart cranberry sauce as an indispensable component of the American Thanksgiving spread.
