Cranberry sauce…it’s a must have for any Thanksgiving table. Not only does it taste amazing, but the pop of color is perfectly fall-ish and delightful during Thanksgiving dinner.
The key to the perfect cranberry sauce, in my opinion, is squeezing fresh orange juice, and adding just a hint of cinnamon as a bonus flavor.
Check out my quick, simple, and delicious recipe below…
1 bag of cranberries
1 orange, juiced
1 cup sugar
1/2 cup water
2 teaspoons cinnamon (if you want a little extra pop of taste)
I start by juicing an orange and adding it to a pot along with the sugar and water. I heat it for about 3 minutes, and then add in the bag of cranberries. It takes about 15 minutes, stirring intermittently, for the cranberries to pop. As the sauce thickens add in the cinnamon. & you’re done! I like to put the cranberry sauce in a cylinder tupperware as a mold, but you can place in whatever type of serving dish you like. Place in the fridge until you’re ready to serve!
Hint: I make sure about 95% of the cranberries are popped, but I like to have some that are only halfway there as well to add some texture to it.
XO.
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