If you’ve been reading my lil ol’ bloggity blog, you know I have a hard time committing to one recipe. I planned the Friendsgiving menu a total of four times. And then I changed it again. And again. Oh, perfectionism, you always get the best of me! However, this cranberry sauce? It’s been the only one I make for the last five years. THAT is saying something.
Every year while it simmers that smell gets me every time. It’s like it’s telling my body, “It’s Thanksgiving!” Such a simple combo but it works. As you can see, we like our cranberry sauce on the whole side. Feel free to cook a little longer and/or use a potato masher to get rid of those chunks, if you desire. Everyone has their cranberry preference!
My Mom mandates the cheap can-o-cranberry gel be on the table every year. And don’t even think of getting rid of those can marks on the side. To each his own, right?! If you haven’t ever made your own cranberry, please do! It’s incredibly simple. You literally throw all the ingredients into your pot and let it simmer.
It’s simple, it’s classic, it’s tart, it’s sweet, and it can be made days in advance. Always a must for Thanksgiving! If I see make-ahead, I know I need to give it a try. I prefer eating this at room temp, so I just take it out of the fridge a few hours in advance of the big event.
- 4 cups (32 ounces) fresh cranberries
- 1 orange, zest cut into strips and juiced
- ½ cup water
- ½ cup sugar
- 2 cinnamon sticks
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes.
- Serve at room temperature or cool and refrigerate. Remove the cinnamon sticks before serving.