First Step: PREPARE THE INGREDIENTS

1. Rinse the Cranberries: Place the fresh cranberries in a fine-mesh strainer and rinse them under cold water to remove any debris or leaves. Discard any shriveled or damaged berries.
2. Prepare the Orange: Zest the orange using a fine grater or zester, being careful not to include the bitter white pith. After zesting, cut the orange in half and squeeze out the juice, removing any seeds.
3. Measure the Ingredients: Measure out the sugar, water, and any optional add-ins (such as spices or sweeteners) so you’re ready to cook.

Second Step: COOK THE SAUCE

1. Combine the Ingredients: In a medium saucepan, add the cranberries, orange juice, water, sugar, cinnamon stick, and salt. Stir to combine all of the ingredients.
2. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil. As the cranberries begin to heat up, you’ll hear them start to pop. This is normal and part of the process that helps to break down the cranberries and create the thick, syrupy consistency.
3. Simmer the Sauce: Once the mixture reaches a boil, reduce the heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally. The cranberries will break down, and the sauce will thicken as it cooks. If you’d like a smoother sauce, you can use a spoon or potato masher to gently mash some of the cranberries to your desired texture.
4. Add the Orange Zest and Vanilla: After 10-15 minutes of simmering, add the orange zest and vanilla extract to the sauce. Stir to incorporate these ingredients and let the sauce continue to simmer for another 5 minutes.
5. Taste and Adjust the Sweetness: Taste the sauce and adjust the sweetness as needed. If it’s too tart, add a bit more sugar or honey. If you’d like a deeper, more complex flavor, a splash of maple syrup can work wonders.
6. Optional Add-ins: If you’re using additional ingredients like chopped ginger or apples, add them in during the last 5 minutes of cooking so they have time to soften and meld with the sauce.

Third Step: COOL AND FINISH THE SAUCE

1. Remove the Cinnamon Stick: Once the sauce has thickened and the flavors have melded, remove the saucepan from the heat. Take out the cinnamon stick and discard it.
2. Cool the Sauce: Let the cranberry orange sauce cool to room temperature. The sauce will continue to thicken as it cools. If it becomes too thick, you can stir in a little extra water or orange juice to loosen it up.
3. Refrigerate: Once the sauce has cooled, transfer it to an airtight container and refrigerate until ready to serve. The sauce can be made a day or two in advance, which allows the flavors to deepen and develop.

Final Step: SERVE AND ENJOY

1. Serve: Spoon the cranberry orange sauce into a serving dish and garnish with additional orange zest or fresh herbs like mint for a festive touch.
2. Pair With: This sauce is perfect alongside your favorite holiday dishes, including roast turkey, stuffing, mashed potatoes, and green beans. You can also serve it as a topping for yogurt, oatmeal, or desserts like cheesecake and ice cream.