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Bright 10-minute cranberry sauce bursting with berries and orange, a simple and quick addition to any Thanksgiving table.

10-Minute Cranberry Sauce

Fresh cranberries simmered with orange juice, zest, sugar and a pinch of cinnamon in just 10 minutes. Tangy, sweet and far better than the can; make it the day before Thanksgiving.
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Prep Time 5 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz fresh cranberries 1 bag
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup water
  • 1 tsp orange zest plus more for garnish
  • 1 pinch kosher salt
  • 1 pinch ground cinnamon or 1 cinnamon stick
  • thin orange slice for garnish, optional

Method
 

  1. Combine the cranberries, sugar, orange juice, water, orange zest, salt and cinnamon in a large saucepan.
  2. Cook over medium heat, stirring frequently, about 10 minutes, until most of the cranberries have burst and the sauce thickens. Leave a few whole for texture.
  3. Pour into a dish, cool, then refrigerate at least 3 hours (overnight is best) to set and develop flavor.
  4. Garnish with an orange slice or extra zest just before serving.

Notes

Make it the day before; it tastes even better the next day. Remove the cinnamon stick before chilling if you used one.