This month I am going to be sharing my favorite Thanksgiving recipes! Paul and I love to cook Thanksgiving dinner together, and over the years we’ve developed our own family traditions and come up with a pretty great collection of recipes. I love cranberry sauce. It is hands down one of my favorite parts of Thanksgiving. Paul grew up with cranberry relish, which is basically a raw version of cranberry sauce, and I grew up with canned jelly version. This recipe is such a great compromise! It took me a few years to tweak this into the perfect sauce that we all love, and today I’m sharing it with you! If you end up trying it, please let me know how you like it!
You’ll start by doing some minimal prep:
Zest an orange straight into a sauce pan, followed by the juice from half of the orange. I didn’t have an orange on hand, but did have plenty of Halos. So I used two of them for this batch. Feel free to use what you have on hand!
Peel your apple, and then use a cheese grater to grate it right into the pan.
Sort your cranberries by removing the soft ones. I usually let my kids do this part (and then quickly double-check that they actually did it)!
Add everything else to the pan and you’re only a few minutes away from a deliciously easy cranberry sauce!
It’s best if it’s made a few days in advance so it has time to set, and it’ll stay good long enough to eat all those leftovers, too! Plus, if you’re in the mood, you can even can a few jars to use throughout the rest of the year!
- Juice from 1/2 an orange
- Zest of 1 orange
- 1 apple, peeled and shredded
- 3 cups fresh cranberries, sorted, discarding any soft ones.
- 1 1/4 cups sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- Combine all ingredients in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.
- Refrigerate for at least 2 hours before using.
- Best if made a day or two in advance.