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I think cranberry sauce has gotten a bad rap. A lot of people don’t even bother to make it anymore! Or if they do, it involves a purchased can from the store and…not much else. Cranberry sauce does not have to be hard and adds so much to the meal. When made well with quality ingredients, this sauce can bring a new depth of tart and sweet flavor to your Thanksgiving feast. If I’m going to be honest, I cannot eat my turkey without it! If you are anything like me, you look at the bags of fresh cranberries stores are stocking this time of year and want to buy some just to feel festive. Here’s a little secret: I may go overboard during the holidays – just a little. This recipe is a great way to use the fresh flavors of the season.
The smell of the berries and spices alone will be worth preparing this dish.
I don’t think a recipe can get simpler than this. The citrus and tart berries blend perfectly with the cinnamon and sweetness of the sugar. The sauce almost becomes the consistency of jam. As a bonus, this is a perfect spread on bread used to make a leftover turkey sandwich. I hope this sauce becomes a staple for you and your family during the holidays. Make it once and you will wish cranberries were sold all year long!
- 12 oz fresh cranberries (frozen can be used as well)
- ⅓ cup honey
- 1 tbsp orange zest
- 1 cup fresh orange juice
- 2 cinnamon sticks
- Pour the cranberries into a saucepan. Add honey, orange zest, orange juice, and cinnamon sticks.
- Bring to a boil, cover, and reduce to a simmer. Let simmer until thickened, 30-40 minutes. When at the desired thickness, turn off the heat. Cranberry sauce can be made up to one week ahead and stored in the fridge.