Cranberry Sauce

Cranberry Sauce

No Thanksgiving table is complete without cranberry sauce. It’s the easiest thing you’ll make all week. I like to keep it simple and pure so you can really taste the tartness of the cranberries. I double this recipe so that there’s plenty leftover to put on sandwiches and toast.


  • 1 12-oz bag fresh cranberries
  • 1 orange, zested and juiced
  • 3/4-1 cup sugar depending on how sweet you want it


Place all ingredients in a medium pot and cook over high heat until boiling.

Reduce heat to low and cook for 10 minutes until thickened.

Cool completely then store in a container in the refrigerator until you’re ready to serve it.

Share this with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.