Ingredients

• 1 medium navel orange, seeds removed, chopped
• 1 lb. fresh (or frozen) cranberries
• 1 cup sugar
• 2 Tbsp. unsalted butter
• 1 (3"-long) cinnamon stick
• 1/2 tsp. ground allspice
• Pinch of kosher salt

Instructions

1. Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.
2. Sauce can be made 1 week ahead. Cover and chill.