Making this fresh cranberry sauce couldn't be easier and it's the perfect combination of sweet and tart. Not only will it become a staple of your Thanksgiving table but it is great to keep in the fridge for things like sandwiches, pairing with cheeses, spreading over toast, pancakes, muffins and scones.
Course Side Dish
Keyword cranberry, homemade, sauce, Thanksgiving
Prep Time 5minutes
Cook Time 25minutes
Author Heather LaCorte
Citrus Squeezer or Reamer
112-ounce package fresh cranberries
2oranges, zested and juiced, (about 1/2 cup) or sub (1/2 cup orange juice)
1cinnamon stick or 1 teaspoon of ground cinnamon
Begin by washing the cranberries and removing any bad berries.
Combine all ingredients in a saucepan and bring to a low boil over medium heat.
Once boiling, immediately reduce heat to low, cover and simmer for approximately 20 minutes or until you hear the berries start to pop.
Remove the cover, give the sauce a stir and continue cooking for 5 more minutes to thicken. Remove from heat.
Allow the cranberry sauce to cool fully and then chill until ready to serve. If your cranberry sauce doesn't look as think as you like not to worry. The cranberry sauce will continue to thicken as it cools and chills.
I like to serve my cranberry sauce chilled, but if you can also serve it room temperature or slightly warmed. Enjoy!