This cranberry sauce recipe will impress, and only you’ll know how easy it was. It calls for a bag of fresh cranberries, a couple of oranges, sugar, a cinnamon stick and a pinch of salt. Everything goes into one pot and simmers for 20 minutes. It’s fun for your kids to help with, and you can make it a few days ahead or freeze it. The recipe doubles or triples if you’re feeding a crowd.
Orange Cranberry Sauce
Makes about 2 cups
10 minutes of prep - 25 minutes on the stove
Ingredients:
½ cup fresh orange juice (freshly squeezed from about 2 large oranges), plus zest of 1 orange
½ cup water
1 cup sugar
1 (12 ounce) bag of fresh or frozen cranberries
1 cinnamon stick
Pinch of kosher salt
Directions:
Add all the ingredients except for the orange zest to a medium pot.
Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until most of the cranberries have burst open. Stir occasionally so it doesn’t burn on the bottom. You may need to mash the cranberries a bit with a spoon.
Remove from heat, discard the cinnamon stick and stir in the orange zest.
Notes:
If you’re doubling or tripling, use a bigger pot and give it closer to 30 minutes.
To store, let it cool completely, then put it in an airtight container in the fridge. It also freezes well.
Serve it cold, at room temperature or warm. To warm it, microwave for 60 to 90 seconds.
If your kids are helping, they can zest the orange, squeeze the fresh juice, and stir the pot.
If you’re making the rest of the meal too, our Make-Ahead Thanksgiving timeline lays out what to cook when. And if you’d rather not cook the sides this year, that’s what Easyfeast is for.