When it comes to Thanksgiving, there are few things better than: 1. a recipe you can make ahead of time and 2. a recipe that comes together in 15 minutes.
Enter: cranberry sauce. Though I hate to admit it, I was most definitely a canned cranberry sauce kind of gal – you know, the one that still maintains the shape of the can when you dump it on a plate. But a few years ago, I finally made my own cranberry sauce after learning just how easy it is. It’s actually one of the few recipes I can just hold in my head and repeat year after year.
Perks of fresh cranberry sauce: it just tastes SO fresh. You don’t really need anything special for this recipe, though a citrus zester is handy for the orange peel garnish. It’s a $10 tool and certainly one I reach for at least once a month.
You’ll also want a pot with pretty high sides – I use my stock pot to make this cranberry sauce – because it WILL foam up. And if you’re pot is too small…well…you know.
Also. Even if you don’t love cranberry sauce, it still looks festive on your table! Breaks up all the brown, ya know?
4 Ingredient Cranberry Sauce
Yield: 2 cups | Prep Time: 2 minutes | Cook Time: 10 minutes + cooling time
1 lb bag cranberries
1 cup sugar
1/2 cup water
Juice of 1 orange
Orange zest, for garnish
Combine all ingredients except orange zest in a pot and bring to a boil over medium heat. Watch the pot the whole time and continuously stir to help break up the cranberries. When the cranberries start to foam, lower the heat very slightly and watch that your pot does not overflow. Once the foam subsides and cranberries are a mix of jelly-like liquid and crushed cranberries, remove from the heat and allow to cool. Transfer to a serving bowl, garnish with orange zest!