Some people may think that turkey is the star of the holidays, but for me, it’s cranberry sauce. Cranberry sauce is the powerhouse at Thanksgiving. A dollop on your plate adds brightness and acidity to what would otherwise be a rather one-dimensional meal. It cuts through the fat and salt and provides both balance and depth.
Thank you for reading this post, don't forget to subscribe!This recipe takes under 15 minutes to make and is beautiful when plated. I love to serve this sauce not only at the Thanksgiving dinner table, but on cheese boards and snacking trays throughout the holiday season. Cranberries are high in antioxidants and nutrients and make for a perfect wintertime health boost. So, plate up and enjoy this cranberry sauce all winter long.
To make this sauce, add 3 ½ cups of fresh cranberries to a medium-sized heavy bottomed pot along with the zest of one orange, 1 cup of fresh squeezed orange juice (from about 4 – 6 oranges), a pinch of salt, 1 teaspoon of vanilla and ½ cup of maple syrup. Bring the mixture to a boil, then simmer, stirring occasionally. Cook for 12 minutes and until the cranberries have burst and softened and the mixture has thickened. Pour the sauce into a bowl and store in the refrigerator. The sauce will thicken further as it cools. This recipe makes about 2 ½ cups of cranberry sauce. You may want to double this recipe if you have a large family or want leftovers. Enjoy!
Cranberry Sauce
Ingredients
- 3 ½ cups fresh cranberries
- zest of one orange
- 1 cup fresh orange juice
- pinch salt
- 1 tsp vanilla
- ½ cup maple syrup
Instructions
- Add all ingredients to a medium-sized pot.
- Bring mixture to a boil, then simmer, stirring occasionally.
- Cook for 12 minutes and until the cranberries have burst and softened and the mixture has thickened.
- Pour into a bowl and store in the refrigerator. The mixture will continue to thicken as it cools.
- Enjoy!
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