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.
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