Having cranberry sauce on the menu at Thanksgiving is about as mandatory as the turkey itself. It's the one time a year many ever see or buy the stuff. But, making cranberry sauce at home as opposed to serving it from a can, can make all the difference in the world taste-wise. Who doesn't prefer fresh over canned? And this recipe is pretty simple to make, so it won't add more stress to the big day.
- 12oz fresh cranberries, rinsed
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 cinnamon stick
- 1 piece of orange peel
- Pinch of salt
- In a large saucepan, combine the sugar, orange juice, and water over medium heat. Stir to combine.
- Once combined, add in the cranberries, cinnamon stick, orange peel, and salt. Bring the pan to a simmer, stirring often.
- Continue cooking for around 10 minutes or until the majority of the cranberries have popped.
- Let cool for at least half an hour. Cover and refrigerate until ready to use.
Note: This sauce can be made up to 3 days in advance.