The title says it all. There is nothing easier than making a fresh cranberry sauce! I promise your guests will notice the difference from the normal canned cranberry, as tempting as it can be to just pick up one from the store.
I will be the first one to tell you that I used to eat the cranberry sauce out of the can with a spoon I loved it so much! This Cranberry Sauce, unlike the canned version, is fresh and sweet (but not too sweet) and perfectly compliments your Thanksgiving meal without over powering it.
Simply Delicious Cranberry Sauce
Serves: 8 – 12
- 1 (12-ounce) bag fresh cranberries
- 1 cup sugar
- 1/4 cup water
- 2 strips zest and 2 tablespoons juice from 1 orange
- 1 cinnamon stick (optional)
- Pinch kosher salt
- Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press cranberries against side of pan with a wooden spoon or use a masher. I like to leave bigger chunks for texture!
- Continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total.
- Remove from heat and allow to cool. Cranberry sauce can be served immediately or stored in the refrigerator for several months!