This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I’ve ever tasted or made. It does not “gel” but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 64
Ingredients
- 2 pounds cranberries
- 2 tablespoons orange zest
- 3 cinnamon sticks
- 1 pint orange juice
- 2 cups packed brown sugar
- 2 cups water
Steps
- Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.
