A classic cranberry sauce with a touch of orange and cinnamon! A must have for Thanksgiving dinner! Easy to prepare and can be made ahead!
I LOVE Thanksgiving. And not just because of the food ;). It is an exciting time of the year. Anticipation for the upcoming Christmas season is in the air and it’s such a happy time. I also love that Thanksgiving is a holiday all about being thankful and spending time with those you love. So I’m excited to share a must have recipe for everyone’s Thanksgiving.
This recipe was given to me way back in 2007! I was working as an “account manager” for a website hosting company. It was a demanding job and oh the stories I could tell. Another day maybe ;). Anyways, one of the graphic designers sent me a few of her favorite Thanksgiving recipes and this cranberry sauce was one of them. Well, almost 10 years later I am sharing it with you!
I didn’t always love cranberry sauce. When I was younger, I thought the “adults” were weird for eating it with their Thanksgiving dinner. Then I wised up and tried it. You guys, it’s a game changer. The sweet and tart flavor add the perfect touch and goes so well with turkey. Plus leftover sauce is tasty on a turkey sandwich.
Once you see how easy this is to make, you will never use canned cranberry sauce again! A few simple ingredients create this traditional sauce.
Water and sugar combined with a little orange juice and zest make the perfect pairing with the tart cranberries.
I really hope you make this cranberry sauce for your Thanksgiving dinner this year! You won’t be disappointed.
This simple, tart cranberry sauce is a must have, finishing touch to your Thanksgiving dinner!
- 1 (12 ounce) bag of fresh cranberries (about 4 cups)
- 1 cup water
- 1 cup sugar
- zest and juice of an orange
- 1 teaspoon cinnamon, optional
- Wash the cranberries and sort out any bad ones. Set aside.
- Put the water, sugar, orange zest and orange juice in a pot over medium high heat. Mix until sugar is dissolved. Add the cranberries and stir until they start to pop. Continue stirring until most of them have popped and the sauce has come to a boil.
- Lower the temperature and cook for another twenty minutes or until it has thickened. Removed from heat and let it cool. Keep refrigerated.
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