Cranberry Sauce with Orange and Cinnamon

Name: Cranberry Sauce with Orange and Cinnamon
Yield: 4 servings
Ingredients: 1 1 medium navel orange, seeds removed, chopped; 1 1 lb. fresh (or frozen) cranberries; 1 1 cup sugar; 1 2 Tbsp. unsalted butter; 1 1 (3"-long) cinnamon stick; 1 1/2 tsp. ground allspice; 1 Pinch of kosher salt

From the kitchen of Carly

Bright cranberry sauce gets complexity from candied orange, warm cinnamon, and allspice. The fruit breaks down into a jammy glaze that's tart, spiced, and just sweet enough to balance your holiday table without overshadowing the main course.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium navel orange, seeds removed, chopped
11 lb. fresh (or frozen) cranberries
11 cup sugar
12 Tbsp. unsalted butter
11 (3"-long) cinnamon stick
11/2 tsp. ground allspice
1Pinch of kosher salt

Instructions

Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12, 15 minutes. Let cool.
Sauce can be made 1 week ahead. Cover and chill.