2/3 cup sugar
1/2 cup orange juice (no sugar added or freshly squeezed)
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
One 12-ounce bag cranberries
Combine the sugar, orange juice, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. At this point I used an immersion blender to achieve a silky smooth consistency. That’s how we like it. Let cool completely before serving.