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Once you try this homemade cranberry sauce you’ll be upset that you’ve gone so many Thanksgivings without it. Ordinary store bought cans of “cranberry sauce” pale in comparison. The tartness of the berries is perfectly balanced by the sweetness of the sugar and elevated with a hint of orange and cinnamon. If you like a lot of whole berries in your sauce, take it off the heat once all the berries have popped. For a smoother sauce, cook it a bit longer than suggested. This will be a Thanksgiving table staple for years to come.

Servings: 6
1 (12 ounce) package fresh cranberries
3/4 cup sugar
1/2 cup water
2 oranges, zest and juice of, with pulp (should be 1/2 cup) or sub (1/2 cup orange juice)
1 cinnamon stick or 1 teaspoon of ground cinnamon


1 Wash cranberries and remove any bad berries.

2 Combine all ingredients in saucepan and bring to a boil. Be careful not to burn the berries!!!

3 Reduce heat to low, cover and simmer for approximately 20 minutes or until berries pop.

4 After 20 minutes remove cover and continue cooking 5 more minutes to thicken.

5 Allow to cool then chill before serving. The cranberry sauce should continue to thicken as it cools.