Cranberry sauce is an expected staple on the Thanksgiving table, adding beautiful color and a delicious tang to our plates. But not all cranberry sauce is created equal! I love this recipe for 3 reasons: 1) I can make it in 10 minutes. 2) I can prepare it up to 3 days in advance so I can save time on the big day. 3) It’s subtle cinnamon warmth and orangey twist both brighten and calm my palate.
Start with 3/4 cup of white sugar poured over a 12 oz bag of fresh cranberries. Add in 1/2 cup each of orange juice and water. Grate in 1 teaspoon of orange zest using a zester or microplane. Lastly, throw in a pinch of Kosher salt and a pinch of cinnamon. If you can find cinnamon sticks, you can put one of those in to simmer with the cranberries instead of the powdered cinnamon.
Heat all the ingredients in a large saucepan over medium heat, stirring frequently. Cook the cranberry sauce for about 10 minutes or until most of the cranberries have popped. I like to leave a handful of cranberries whole.
Pour the cranberry sauce into a dish and refrigerate. I like to let the cranberry sauce refrigerate for at least 3 hours so that it has time to cool and firm up. This is actually one of the recipes I prepare the day BEFORE Thanksgiving so that I have one less thing to worry about when my guests are over.
When it’s headed for the table, top it with an orange slice for a pretty decoration. Seriously, how easy was that?
This cranberry sauce has just the right amount of zip to perk up your turkey. Speaking of turkey, do you have your recipe picked out yet? I love this easy Tuscan Style Roasted Turkey. It’s packed full of flavor and tastes absolutely heavenly when coupled with this cranberry sauce.
For more Thanksgiving recipes, visit my Recipe Index or Tasty Thanksgiving board on Pinterest. Happy cooking y’all!
10 Minute Cranberry Sauce
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup orange juice
- 12 oz fresh cranberries
- 1 tsp orange zest
- pinch of Kosher salt
- pinch of cinnamon or one cinnamon stick
- Pour all the ingredients into a large sauce pan.
- Heat over medium heat, stirring frequently.
- Cook for about 10 minutes or until most of the cranberries have popped.
- Remove cinnamon stick and pour into serving dish.
- Refrigerate at least 3 hours or up to 3 days before serving.