Honey orange cranberry sauce

Ingredients

• 1 bag (12 ounces, 340 g) fresh or frozen cranberries
• 1/2 cup (120 ml) orange juice
• 1/2 cup (170 g) honey, plus 1 to 2 tablespoons more to taste
• 1 teaspoon finely grated orange zest
• 1 cinnamon stick (optional)
• 1 pinch kosher salt

Method

1. Rinse the cranberries in a colander and pick out any that are soft, shriveled, or brown. If you are using frozen cranberries, do not thaw them.
2. Add the orange juice, 1/2 cup honey, orange zest, cinnamon stick if using, and salt to a medium saucepan. Stir over medium-high heat until the honey dissolves into the juice and the mixture comes to a boil, about 2 minutes.
3. Add the cranberries and return to a boil, then lower the heat to medium-low so the sauce bubbles gently. Simmer, stirring every minute or two, for 10 to 12 minutes (add about 2 minutes for frozen berries). You will hear the berries pop as they burst.
4. Take the pot off the heat when most of the berries have burst, the sauce is a deep, glossy red, and it coats the back of a spoon. It will still look loose. Do not keep cooking it to thicken, or it will set up stiff and gummy once cold.
5. Remove the cinnamon stick. Taste a spoonful and stir in another 1 to 2 tablespoons of honey if it is too tart for you.
6. Let the sauce cool at room temperature for at least 30 minutes; it thickens to a spoonable, jammy texture as it cools. Serve at room temperature or chilled, or cover and refrigerate.