Thanksgiving Cranberry Sauce

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This Cranberry Sauce because it nails that perfect combo of tart and sweet.

The bright red color basically yells Thanksgiving the second I put it on the table.

The best part is it looks like I tried way harder than I actually did. It is literally just cranberries, sugar, and orange juice, but people always think I spent hours simmering it like some pro chef.

The zesty kick cuts right through all the heavy holiday food and makes the whole plate feel lighter.

I eat it on my turkey, on bread, straight from the spoon like dessert. It just makes the whole meal feel complete.

Ingredients

Fresh cranberries, one 12 ounce bag
Granulated sugar, one cup
Orange juice, half a cup

What These Ingredients Are Really Like

Cranberries are tiny red beads that start out super firm and tart.

They are the reason this sauce gets that bright jewel color and tangy punch. Sugar softens their attitude and turns everything glossy and sweet.

Orange juice gives it that sunny citrus note that keeps it from tasting flat. I usually just grab store-bought orange juice unless I am feeling extra and squeeze my own.

Why I Love Using Them

Cranberries are loaded with vitamin C, so I feel slightly healthy even with the sugar in there.

Sugar gives energy and keeps the sauce thick and preserved, so I do not feel bad about adding it.

Orange juice is like bonus vitamin C and makes the sauce taste fresher without dumping in more sugar.

How I Make It

I rinse my cranberries first and toss out any squishy ones because I do not trust them.

Then I grab a saucepan and mix the sugar and orange juice over medium heat until the sugar melts.

That takes about two or three minutes and the whole kitchen starts smelling like citrus candy.

Once it is all smooth, I throw in the cranberries. I stir until everything is coated, then let it come to a soft boil.

The berries start popping like little firecrackers. It is honestly my favorite part because it sounds like the sauce is coming to life.

I lower the heat and let it simmer for about ten to twelve minutes, stirring sometimes so it does not stick. It thickens up and turns this deep shiny red.

When most of the berries are popped but a few are still holding their shape, I pull it off the heat and let it sit for ten minutes.

It keeps thickening while it cools. I move it to a bowl and stick it in the fridge for at least an hour so it sets properly.

Sometimes I do not wait and just eat it warm with a spoon.

Serving It

I usually put it in a cute bowl with a tiny spoon like it is some fancy condiment.

It goes next to the turkey but honestly it tastes good on pretty much everything on the plate.

I smear it on dinner rolls, mix it with mashed potatoes when I feel chaotic, or put it on cheesecake because why not.

If I want to make it extra cute, I sprinkle some orange zest on top.

Leftovers, If I Have Any

I keep leftovers in the fridge for up to ten days in a sealed container. I put it on toast, yogurt, even in smoothies sometimes.

If I freeze it, it lasts like three months. I thaw it in the fridge overnight and just stir it before using.

If I want it warm again, I heat it slowly on low on the stove.

Little Things I Learned

If I want it more tart, I drop the sugar to three fourths cup. If I want it sweeter, I bump it up. Fresh squeezed orange juice tastes brighter and I can steal the zest for garnish.

If I want chunky sauce, I cook it less.

If I want smoother sauce, I blend it after it cools. I usually make it a day or two before Thanksgiving because it gets even better once it chills.

Sometimes I toss in a cinnamon stick or a little ginger while it cooks to give it that cozy spice flavor.

I just remember to pull it out before serving so no one bites into a cinnamon log.