Mmmm cranberry Sauce, my favorite part of the Thanksgiving feast (except pie, of course). It’s the glue that holds the meal together, that tastes good spread on top of, or mixed in with anything and everything. Growing up, I always looked forward to opening the can. How I loved that satisfying sluurrping sound of the red, juicy cylinder sliding out on to the silver serving dish to await its destiny. You didn’t buy a can yet, did you? Because, while I have some serious nostalgia issues with canned cranberry sauce, now that I’ve made my own, I can never go back. I suspect the canned version wouldn’t taste quite like I remember it. Make your own this year! It’s so easy. Notice how this cranberry sauce recipe has three ingredients, one direction, and a whole lot of 5-star reviews? You can do it. You’ll be glad you did.
Easy Thanksgiving Cranberry Sauce Recipe
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.