Promise me one thing this Thanksgiving—no cans of cranberry sauce. Deal? Let me return the favor by promising you—this is the easiest recipe. Evah! And people will actually eat it. You won’t miss the untouched cylindrical cranberry “sauce” fresh with indents from the can. I promise.
Cranberry Sauce
makes 2 1/2 cups
1 (12 oz.) bag of fresh cranberries
1/2 c. fresh squeezed orange juice
1/2 c. water
3/4 c. sugar
1. Rinse cranberries. Place in a saucepan with orange juice, water, and sugar. Stir.
2. On medium-high heat cook for 10-15 minutes, stirring occasionally. Cranberries will burst making a festive sound. The sauce will thicken while you joyfully dance around the kitchen, celebrating the fact that this took no time at all.
3. Serve cold or at room temperature. Garnish with orange zest if you wish.
Make 2-3 days ahead for added sanity on Thanksgiving day.
d-o-n-e. Good grief, yes.
Yes, please! Last year I made a similar cranberry sauce but I added bourbon. It was amazing!
I like the way you think!
Deal! This looks amazing. I’m making a similar sauce this year with the addition of toasted nuts and maple syrup.
Ohhhh, that sounds yummy!
Beautiful! I’m not a big cranberry sauce fan, but yours looks pretty tasty! I’m not gonna lie!
I love these shots. The red against the white is just gorgeous. And I love the idea of homemade cranberry sauce! Now to just ween my family and friends off the canned stuff.
Thanks Russell! I’m a big fan of your photos too. Was gawking over them the other night. As for the cranberry sauce, you should put the homemade stuff in an emptied cranberry can. Ease them into in that way
Um. I’ve never had cranberry sauce at Thanksgiving. Ever.
Please don’t ban me from your blog.
You are not banned. I didn’t have it until a couple years ago when I made it. Never ate the canned stuff my mom put out. Maybe this year will be your first?
Homemade is the only way to do it! That first shot is b-e-a-u-t-i-f-u-l!!
Thank you Laurie!
I love cranberry sauce, especially when I get a bite of it with turkey, and stuffing. Sweet and salty is the best! Mmm, now I’m hungry for Thanksgiving dinner!
Yummm…sweet and salty is my weakness too.
Such a classic yummy recipe
What do you mean? You don’t like the gelatinous stuff from the can? But the marks from the rings are so adorable!
Not.
I never liked cranberry sauce until I had the real thing. Doesn’t even compare.
I cringe at canned cranberry ‘sauce’ because it is SO easy to make at home! I love the look of yours.
I live in Zurich, a land without Turkeys, or Thanksgiving for that matter, but the last time I was in the states my mom made sure to put some bags of cranberries in my suitcase. I adore her homemade cranberry sauce and I knew our little Swiss Thanksgiving just wouldn’t be the same without it. Thanks for sharing your simple recipe! Homemade always beats the worrisome glob that slips out of the can!
That’s a good momma! PS—I love your blog. So glad to find you!