How to make it
5 steps. Take it one step at a time.
Rinse the cranberries under cold water and pick through
Rinse the cranberries under cold water and pick through to remove any damaged berries or stems.
Combine the water and sugar
In a medium saucepan, combine the water and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved.
Add the rinsed cranberries
Add the rinsed cranberries to the boiling syrup and return to a boil.
Reduce heat to low and simmer
Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened significantly.
15 minRemove the pan from the heat
Remove the pan from the heat. Stir in the orange zest if using. Let the sauce cool completely at room temperature; it will continue to thicken as it cools.
A little kitchen wisdom
Using fresh cranberries provides the best pop and texture, but frozen work just as well. If you prefer a smoother sauce, you can briefly pulse it in a blender or push it through a sieve after cooking.
