Cranberry sauce, much like my beloved mashed potatoes, is one of those Thanksgiving staples that can completely make or break the meal. A good cranberry sauce is absolutely essential, but who has the time for elaborate over-the-top homemade versions? We know how easy it is to grab a can and run with it, but I swear we have something that’s ALMOST as simple and FAR more delicious. And you know what? You could make it today and it would still be good for Thanksgiving 5 days from now.
| prep time 2 Minute/s |
cook time 20 Minute/s |
total time 22 Minute/s |
Serves 10Ingredients
- 1 package of cranberries
- 1 cup sugar
- 1 tsp orange zest
- 2 tbs orange juice
- 2 cinnamon sticks
- pinch of salt
Instructions
- Combine all ingredients into a pan. Bring to boil.
- Reduce heat and simmer for about 20 minutes until the cranberries pop and the mixture thickens.
- Let cool to room temperature then refrigerate for up to a week.
Photography: White Loft Studio
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