Ingredients:

  • 12 ounces (340g) fresh or frozen cranberries
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1/4 cup (60ml) port wine (optional)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon orange zest, finely grated
  • Pinch of salt

Instructions:

  1. In the saucepan, combine cranberries, sugar, water, port wine (if using), cinnamon, cloves, orange zest, and salt.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
  3. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15-20 minutes. The cranberries will start to pop and the sauce will thicken.
  4. The sauce is ready when it has thickened to your desired consistency. Keep in mind that it will thicken further as it cools. Aim for a consistency similar to jam.
  5. Remove the saucepan from the heat and let the cranberry sauce cool completely. The sauce will thicken as it cools. Serve at room temperature or chilled.