Cranberry Sauce

Cranberry sauce is a Thanksgiving tradition in most homes. It is one of those side dishes that we all use for a different purpose whether it be for piling on a piece of turkey or dipping/ spreading on a dinner roll. Cranberry sauce is my personal favorite side dish at thanksgiving. It is refreshing, sweet, and tangy.

I can honestly say I have never liked canned cranberry “jelly”. It just doesn’t bode well with me, and I never had to eat it growing up. My mother always made every meal from scratch and well I suppose I am spoiled in that area.

Always wash your cranberries when you take them out of the bag!

Making cranberry sauce is super easy and quick. You can do this the day before Thanksgiving to let it chill overnight and also take some items off that day of cooking list. I usually make my cranberry sauce, pies, and bread the day before. I also prep my potatoes (sweet potatoes too), any veggies including salad, and any other small items to make my day more about having a good time rather than sitting in the kitchen all day.



Spiced Cranberry Orange Sauce

1 pound fresh cranberries
1 stick cinnamon
1 1/2 cups water
1/2 cup fresh squeezed orange juice
3 allspice berries
3 whole cloves
1 1/2 cups granulated sugar
2 Tbs orange zest

1. Wash cranberries
2. Add 1 1/2 cups water and 1/2 cup orange juice to a boil in a medium sauce pan.
3. Add cranberries, cinnamon stick, allspice berries, whole cloves and orange zest.
4. Simmer for 10-15 minutes until almost all cranberries have burst open and it
looks like a jelly. You can strain if you want to.

5. Add sugar and cook on medium-low for 5 minutes more.
6. Pour in to a bowl and let cool before covering and putting in the fridge to chill

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