Ingredients

• 1 pound cranberries (about 4 cups), thawed if frozen
• 2 medium oranges
• 1 1/4 cups sugar
• 1 teaspoon ground coriander
• Kosher salt

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Instructions

1. Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.
3. Photograph by Ryan Dausch