Cranberry Orange Sauce
I can’t believe Thanksgiving is next week! Being a super foodie (is that a thing?), it is absolutely my favorite holiday. Don’t get me wrong, Christmas is great too, but as far as cooking and eating goes, Thanksgiving wins hands down. Now, to all of you out there who buy canned cranberries…you know who you are. Technically, this is actually only a 3 ingredient side, but I elevated it with orange peel, zest and a cinnamon stick. The half cup of sugar keeps it a little tangy. It’s the way I like it and let’s face it, my family eats what I like and the way I like it. Sorry kids, you may never know what mayo out of a jar tastes like, I just can’t do it. If you want it a little sweeter, feel free to adjust to 3/4 or a full cup of sugar. The beauty of great cranberry sauce is that it’s even better the next day. Therefore, it’s perfect for leftovers or on a turkey sandwich with toasted sourdough, yum!
Cranberry and orange are one of my favorite combinations in life. It’s like tomato soup and grilled cheese or peanut butter and jelly, it just works. I made a batch of this Cranberry Orange Sauce for the Friendsgiving I hosted this weekend. Friendsgiving is a Thanksgiving with your friends and we raised money to benefit an organization called No Kid Hungry. It was a great excuse to host our friends for a Thanksgiving dinner that typically we usually spend in scattered directions. I made the turkey, gravy & cranberry and I asked everyone to bring their favorite Thanksgiving side, appetizer or dessert. The Cranberry Orange Sauce was gone by the end of the night, but thank goodness we get one more round next week! I hope you try it, enjoy it and share it with your friends and family this Thanksgiving!
Cranberry Orange Sauce
This is the easiest 5 ingredient recipe ever. Once you make this homemade Cranberry Orange Sauce, you won't go back to the canned stuff, I guarantee it.
- 1 cup Water
- 1/2 cup Sugar
- 12 oz. fresh cranberries
- 1 Orange 2 peels and half zested
- 1 cinnamon stick
- Add water and sugar to a pot and bring to a boil. Add fresh cranberries, 2 orange peel strips and one cinnamon stick. Lower to a simmer and cook for 10 minutes until the cranberries start to pop. Remove from heat. Once cooled, remove orange peels and cinnamon stick. Zest 1/2 of the orange over the top and refrigerate until dinner is ready.
If you want it sweeter, you can increase sugar to 3/4 cup or 1 cup.