Cranberry sauce has always been one of my favorite parts of Thanksgiving. When we were kids, my mom would always make it the night before and I would love to watch the cranberries burst and pop in the pan until they cooked down to a delicious thick sauce.
We used to make just a simple cranberry sauce but somewhere over the years we started adding other flavors. Our family sauce is now infused with orange, apple and cinnamon. It is still quick and easy and even now, I think it’s fun to watch the cranberries pop!
If you have never made homemade cranberry sauce, then this is a must try. It is so easy to make and can be made ahead of time for Thanksgiving dinner. It is usually even better the next day anyway.
P.S. If you have any leftover sauce, use some to top yogurt or a little vanilla ice cream! 🙂
- 1 12 oz bag of fresh cranberries
- 1 orange zest and juice
- 1 apple peeled and diced (I like to use Granny Smith)
- 1 cinnamon stick
- 1/2 cup water
- 3/4 cup sugar
In a medium sized saucepan, over medium heat, add fresh cranberries, orange juice, orange zest, diced apple, cinnamon stick, water and sugar.
Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer and cook until the sauce has thickened. Should be only about 15 minutes.
Once desired thickness has been reached, remove the pan from heat and take out the cinnamon stick. Then, either serve immediately, or let cool in the fridge and serve later!