Whole Berry Cranberry Sauce

Ingredients

• 12 ounces fresh cranberries
• 3/4 cup granulated sugar
• 3/4 cup water
• 1/4 cup fresh orange juice
• 2 teaspoons grated orange zest
• 1 cinnamon stick
• Pinch of kosher salt

Before you cook

• Rinse the cranberries and pick out any that are soft or shriveled.
• Zest the orange before juicing it.

Steps

1. Combine the sugar, water, orange juice, cinnamon stick, and salt in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat and stir until the sugar dissolves.
3. Add all the cranberries at once.
4. Return the pan to a boil, then lower the heat to a steady simmer.
5. Cook for about 8 minutes, listening for the berries to pop as their skins split.
6. Stir gently once or twice, leaving about a third of the berries whole for texture.
7. Take the pan off the heat when the liquid coats a spoon but still looks loose, since it thickens considerably as it cools.
8. Stir in the orange zest and fish out the cinnamon stick.
9. Cool the sauce to room temperature, then chill it for at least 4 hours before serving.