The Best Cranberry Sauce!

Thanksgiving is just around the corner, and that means it is time for all-things feasting! One of the standard dishes I’ve seen across the years and various states I have lived in is Cranberry sauce. Cranberry sauce comes in many forms and people who like cranberry sauce usually have their favorite kind. As a kid, I grew up eating the canned jello-like sauce…. my tastes have changed since then!

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The recipe I prefer now is a sweet, less tangy version of the Thanksgiving staple which many people make and is much less processed than my childhood can of goodness. In fact, the only ‘processed’ food used in this recipe is raw sugar. You may also see it called cane sugar. I keep this type of sugar on hand for my morning coffee and am trying to incorporate it more into my recipes since it goes through less of a process than your traditional white granulated sugar.

When making this recipe, I have a couple tips for you:

  1. Stay with the pot –it only takes 10 minutes!
  2. Use a lid–popping cranberry juice is not comfortable!
  3. Pull the cinnamon stick out before you let it sit and cool. Otherwise you will have cranberry sauce that tastes like Red Hots (all you children of the 80s know what I’m talking about!).

You will want to make this a day or two beforehand to make sure it is completely cooled and ready for your feast! Besides, who doesn’t like knocking off something from the Thanksgiving Feast Cooking list a few days beforehand?!

Otherwise, this is a pretty simple–and tasty!–recipe for your Thanksgiving Day feast!

The Best Cranberry Sauce!

2 Large Navel Oranges

1- 12oz bag of Cranberries

1/2 Cup Raw Sugar

1/2 Cup Water

1 Cinnamon Stick

Pinch of Salt

  1. First, cut off a large piece of orange peel from one of the oranges. Make sure the white pith is removed from the peel and all you have left is the rind. Set aside
  2. Juice your Oranges. You need 1/2 Cup orange juice for the recipe, so enjoy the rest if you have extra!
  3. Combine sugar, water, orange juice and orange zest in a sauce pan and bring to a simmer and stir until sugar is dissolved.
  4. In the meantime, wash and rinse cranberries–removing any stems or spoiled berries.
  5. Add cranberries, cinnamon stick, and salt to the pan.
  6. Stirring occasionally, let the mixture simmer covered for about 10 minutes until the cranberries have popped and the mixture is red.
  7. Remove the Cinnamon Stick with a pair of tongs–be careful, the mixture will be incredibly hot!
  8. Let the mixture sit for 30 minutes or until cooled.
  9. Transfer to your container and place in the frig. This can be stored up to three days, and you want it to be completely cooled for serving!

2 Comments Add yours

  1. That sounds easy enough! I’ve never made my own.


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