Cooking Instructions

• Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice.
• After rinsing the cranberries, set ½ cup cranberries aside for extra texture.
• Combine the remaining cranberries, water, orange juice, and brown sugar in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium and continue to cook until the liquid has reduced and cranberries have burst, about 15 minutes.
• Remove from heat and stir in the reserved cranberries, orange zest, and vanilla extract. The sauce will thicken as it cools.
• Serve warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.