Cranberry sauce is arguably one of the most important, yet underrated Thanksgiving side dishes. I know it’s tempting to settle for canned cranberry sauce, and while technically there’s nothing wrong with that, I highly recommend that you make this the year you set the bar a little higher with homemade cranberry sauce.
This recipe is quick and easy to follow, and will earn you a ton of compliments at your next holiday dinner.
How To Make Cranberry Sauce:
- One 12 oz. bag of fresh or frozen cranberries
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tbsp. water
- Salt (to taste)
- Pepper (to taste)
Empty the bag of cranberries into a saucepan, putting 1/2 cup of cranberries aside in a small bowl. Add a cup of sugar, your orange or lemon zest, and the water to the pan and cook over low heat, stirring until the sugar dissolves completely and the cranberries are soft (about 10 minutes). Increase the heat to medium and cook until the cranberries break, about 12 minutes.
Turn the heat back down to low and stir in the remaining cranberries you earlier set aside. Add sugar, salt, and pepper to taste, and allow the mixture to cool to room temperature before serving.