Place the cranberries in a colander and rinse them. Pick out and discard any damaged cranberries.
In a 1-quart saucepan, add the cranberries, sugar, orange juice, water, and cinnamon stick. Put the saucepan over medium heat, stirring occasionally to dissolve the sugar. When the mixture starts to boil, reduce the heat to low and simmer until the cranberries are tender and open up, about 10-12 minutes.
Remove the pot from the heat and let the cranberry sauce cool completely at room temperature, then transfer to a bowl. Cranberry sauce can be served warm, at room temperature, or cold.
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Notes
Expert Tips
Scaling the Recipe: Want to make a larger batch of cranberry sauce? No problem! You can easily double or triple the ingredients. For a double batch, I suggest using a 2-quart saucepan to accommodate the extra volume..
Fresh or Frozen Cranberries: This recipe is versatile and works with either fresh or frozen cranberries.
Thickening the Sauce: Cranberry sauce should thicken as it cooks. If it seems too "soupy," make sure you've added enough sugar, as it helps the sauce firm up. Follow the recipe to ensure the right consistency.
Enhancing Orange Flavor: Craving a more robust orange taste? Swap out the water for orange juice. This simple substitution adds a delightful citrus zing to your cranberry sauce.
Stirring and Simmering: Keep an eye on the sauce as it simmers, and stir occasionally to prevent sticking. Adjust the heat as needed to maintain a gentle simmer.
Cooling and Storing: Allow the cranberry sauce to cool to room temperature before refrigerating. Stored in an airtight container, it'll keep for up to a week, making it a convenient make-ahead option for your meal planning.