Orange Cranberry Sauce

Ingredients

• 12 ounces fresh or frozen cranberries
• 1/2 cup freshly squeezed orange juice (from about 2 to 3 oranges)
• Orange zest from 1 orange (plus more for garnish)
• 3/4 cup granulated sugar
• 1 cinnamon stick
• A pinch of salt

Instructions

1. 1

   In a small or medium saucepan over medium-low heat, evenly combine cranberries, orange juice, orange zest, granulated sugar, cinnamon stick, and a pinch of salt. Tip: If you're worried about the orange being overpowering, you can do ¼ cup orange juice and ¼ cup water instead. Up to you!

2. 2

   Bring to a simmer and cook for about 12-15 minutes, uncovered, until most of the cranberries have burst open, stirring occasionally. It will start to thicken as it cooks down. If needed, press down any stubborn unpopped cranberries, but I like to keep some unopened for texture and consistency. Note: if using frozen cranberries, it may take a few extra minutes.

3. 3

   Let it cool down to room temperature (it will continue to thicken), and remove the cinnamon stick. Garnish with more orange zest if desired, and serve at room temperature.