20 min Cranberry Sauce

Yummy, quick & easy. Easy to prep a few days before enjoying so flavors can meld together. The sour/tartness is the perfect partner to the sweet and savory dishes you will find on your Thanksgiving table.


Whole Rinsed Cranberries (12oz to 30oz bag) frozen or fresh. I used a 30oz fresh bag from Costco. This sauce is on the tart side and dish is well over 12 servings. Great to save for leftover sandwiches and for large group.

2 oranges. I used tangerines

1 cup sugar * If you use a regular bag (12oz) and want it tart, do 1/2 cup sugar first. Add more sugar to taste at the end if necessary.

1 cup water

1/2 teaspoon cinnamon


Zest oranges for about 1-2 tablespoons & place to side. Juice oranges into a sauce pan, then turn to medium heat and add 1 cup water, stir in 1 cup sugar and 1/2 tsp cinnamon. Add rinsed cranberries to mixture and coat them. Stir in zest. Cover and cook for 15 minutes, stirring every few minutes, until cranberries pop. Mixture will gelatinize/coagulate as it cools but feel free to add more water if it is too thick for your liking. We enjoy it on the thick side.

Optional fun additions: My friend Helen adds apples to her cranberry sauce and a lot of recipes call for lemon. Get creative!

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