Is it just me or is cranberry sauce the most overlooked part of Thanksgiving? Just open up a can and transfer the gelatinous cranberry giggle to a plate. Then pass it around the table only to pitch the majority of the can after dinner anyway? It’s a Thanksgiving tradition.
Although some people have their canned cranberry sauce traditions, I have always preferred fresh. The best part about making fresh cranberry sauce is that you can make it ahead of time and it is so incredibly easy a cooking notice could do it. If you are searching for recipes to bring to your next Friendsgiving or even your family’s Thanksgiving celebration, I urge you to try this one. Your friends and family will love it.
You can serve this cranberry sauce either warm or cold. The orange zest and juice in this sauce really compliments the tart cranberries. I like to start with about three fourths cup of sugar. Then, I will taste the sauce after it has cooked down and adjust. It all depends on how sweet your orange is and how sweet you prefer your cranberry sauce. As always, taste, adjust and season to your liking.
2- 8 oz bags fresh cranberries, rinsed well
1 orange, zest and juice
1 cinnamon stick
Pinch of salt
¾ cup sugar, or more to taste
½ cup water
First, add the orange zest and juice, cinnamon stick, salt, sugar, and water to a boil. Next, add in the cranberries and bring the mixture back up to a boil. Then, reduce the heat to a simmer and cook until the cranberries begin to burst and cook down. This should take about 10 minutes or so. You can serve the sauce immediately while warm or chill it down and serve cold. Just remember to remove the cinnamon stick before you serve the sauce.