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 a week from now.
- 1 package of cranberries
- 1 cup sugar
- 1 tsp orange zest
- 2 tbs orange juice
- 2 cinnamon sticks
- pinch of salt
- 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