Ingredients
1 lb fresh cranberries, (about 4 cups), thawed if frozen
2 oranges
2 cup sugar
1 cup water
Kosher salt, a pinch
1 tsp pure vanilla extract, optional
1 tsp ground coriander, optional
Preparation
Put the cranberries in a saucepan or cooking pot. Remove wide strips of zest from ½ an orange with a peeler, then add to the saucepan with the juice of both oranges (about ½ cup).
Add the sugar, salt, and water. If desired, add in ground coriander. Bring to a simmer over medium heat, then cook for 15 to 20 minutes, stirring occasionally, until the berries burst and the sauce thickens.
Remove from the heat and remove the orange zest. Stir in the vanilla, if preferred. Transfer to a blender and puree until smooth.
Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula.
Refrigerate for at least 3 hours until set.
Serve and enjoy!
