So the biggest meal of the year is coming in two days. We can do this! I just want to express how incredibly easy this recipe is. Please make cranberry sauce this year, it’s so tart and tangy and good, and really, the easiest thing you’ll do besides pouring that second glass of wine.
This year I’m going to multiple dinners and looking forward to seeing family and friends. Here’s what I’m bringing to dinner:
Pumpkin Cheesecake with Chocolate Ganache
and….The Easiest Cranberry Sauce (ever!)
So how easy is it?
Dump cranberries, sugar, orange zest and orange juice into a pot. Add water.
Bring to a boil.
Reduce to a simmer for 40-ish minutes. This all depends on how much you like whole berries vs. sauce. I prefer more sauce.
Then just let it cool and refrigerate until ready to set the table on T-Day!
Okay, so here’s why I love this cranberry sauce:
I do the ol- dump-into-the-pot routine and just set it on a back burner. It’s really easy to manage when you have gravy or potatoes or any manner of things on the stove. This cranberry sauce is also great made ahead (like even a week ahead) and keeps for awhile in the fridge.
See how easy that was? (Thank god. We don’t need to make this dinner any more complicated then it already is.)
Happy Thanksgiving!
- 1 bag of cranberries (frozen is fine, no need to thaw)
- 3/4 cup sugar
- Zest of 1 navel orange, plus the juice
- 1 cup of water
- In a medium saucepan, combine the cranberries, sugar, orange zest and juice and the water. Bring to a boil, then reduce to a simmer. Stir once in awhile, and cook until the cranberries are soft and exploded into the pan and the mixture thickens. This takes anywhere from 20-40 minutes, depending on how saucy you like your cranberry sauce.
- Remove from the heat and let cool before serving. Stir occasionally, whenever you walk by it or think of it.
- Transfer to a bowl to serve, or if making ahead, store in the fridge until turkey time!