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Cranberry Sauce

Posted by Rachel Schwartz on 11/27/2019

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.

Serves: 8

  • 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
  1. In a large saucepan, combine the sugar, orange juice, and water over medium heat. Stir to combine.
  2. Once combined, add in the cranberries, cinnamon stick, orange peel, and salt. Bring the pan to a simmer, stirring often.
  3. Continue cooking for around 10 minutes or until the majority of the cranberries have popped.
  4. 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. 

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