I’ll be honest, I could live without cranberry sauce at Thanksgiving, but it just doesn’t seem right to skip it. So if you’re looking for a cranberry sauce recipe that’s almost as easy as opening a can, this Whole Berry Cranberry Sauce is for you!
This really is so simple to make, and it’s so much better than the canned stuff. Not to mention, with it’s gorgeous red color, it looks so pretty on the table.
It’s so quick and easy to make, my kids can do it with minimal supervision (and who doesn’t need extra help in the kitchen on Thanksgiving?).
Even better, it can be made several days in advance, which is a big plus when you’re planning a large holiday meal.
And I love having cranberry sauce for making turkey sandwiches after Thanksgiving is over. Maybe I couldn’t live without the cranberry sauce after all.Print
- 1 (12 ounce) package cranberries
- 1 cup orange juice
- 1 cup sugar
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- Combine orange juice and sugar in a medium saucepan; bring to a boil. Add cranberries and return to a boil, stirring occasionally.
- Reduce heat and boil gently for about 10 minutes, or until cranberries begin to pop. Cool completely at room temperature then refrigerate until serving.
- Serving Size: 8
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Who Dished It Up First: I took the recipe from the back of the Ocean Spray Cranberry bag and spruced it up with some orange juice and cinnamon.