Cranberry Sauce

It’s the prettiest addition to the Thanksgiving meal.

Cranberry Sauce is a must for Thanksgiving. Do you agree? It adds that subtle tartness and sweetness to a meal that is full of very savory dishes. It’s also goooorgeous. Cranberries are the most beautiful color and they get even prettier when they are cooked down.

There are two reasons why I love cranberry sauce. One being, it’s delicious with the Thanksgiving meal and two, it’s the best spread for turkey sandwiches, toast, rolls, etc. the next day.

Oh! And it’s crazy easy to make. My recipe simply calls for frozen cranberries, sugar, cinnamon, nutmeg, orange, vanilla and water. The vanilla is not absolutely necessary but I put vanilla in everything because I love it so much.

I bring the entire pot to a boil and let it do its thaaaang for about 10-12 minutes.

DONE!

The orange adds a sweet citrus to the tart cranberries and the cinnamon and nutmeg totally warm it up. Obviously the sugar balances out the tartness making this the ideal spread for toast, too!

In just about 15 minutes, the sauce it made. It simply needs to cool then chill making it a great make ahead addition to your Thanksgiving meal.

Cranberry Sauce can also be frozen! You may have leftovers…don’t throw it out, simply freeze it for a later date. It’s too pretty to throw away!

And almost too pretty to eat.

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Cranberry Sauce

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Tart cranberries are boiled down with sugar, water, nutmeg, cinnamon and oranges until they burst and thicken to become a flavorful yet simple cranberry sauce.

Stuckonsweet.com: Jessica from www.stuckonsweet.com

Recipe type: sauce

Serves: 2 cups sauce

Ingredients

• 16 ounce bag cranberries (frozen or fresh)
• 1 orange
• 1 cup + 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup water
• ½ teaspoon pure vanilla extract (optional)

Instructions

1. Place cranberries in a medium sauce pan.
2. Cut orange into quarters and squeeze juices into pan then place oranges in the pan, too.
3. Add sugar, cinnamon, nutmeg and water. Bring to a boil then turn to a gentle boil and cook until cranberries burst and start to break down, stirring a few times, about 10-12 minutes.
4. Remove from heat and stir in vanilla. Let cool completely then transfer to a bowl to chill in the refrigerator. Sauce will thicken as it chills.

Notes

Please note that it only takes about 15 minutes to make the sauce but it will take about an hour to cool completely then another hour in the refrigerator to chill completely. It tastes better after it chills for 24 hours so I suggest making it the day before your meal. Sauce can also be frozen in a freezer bag or freezer safe dish and lid.

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