If you are still searching for a last minute side dish for Thanksgiving, try Easy Cranberry Sauce. This tasty little side dish comes together in under 30 minutes and can be made a day or two in advance. I try to include a few make-ahead dishes with every holiday meal to lessen my time in the kitchen on the big day.
Are you a canned cranberry sauce lover? Or do you prefer the fresh sauce? I grew up eating the canned sauce, and still like it to this day (don’t judge, okay?). But I also really enjoy fresh cranberry sauce, especially my Easy Cranberry Sauce. The light citrus flavor from the orange juice complements the cranberries perfectly.
Now is a great time to stock up on cranberries because they are priced right. I can usually find them for around $1.50 per bag. Fresh cranberries also freeze beautifully, allowing you to enjoy cranberries throughout the year.
Easy Cranberry Sauce
- 2 12 oz. bags fresh cranberries
- 2 cups sugar
- 3/4 cup orange juice, fresh-squeezed is great if you have it
- 1 1/4 cup water
- Zest of 1 orange
- Rinse the cranberries, picking out any duds and little twigs. Zest the surface of the orange (I use a microplane zester for this task).
- Using a large pot, combine the sugar, orange juice and water. Bring to a boil.
- Carefully add the fresh cranberries and orange zest. Return to a boil.
- Reduce the heat and gently boil for about 10 minutes (or until the cranberries pop open).
- For a chunkier sauce: mash the berries with a potato masher until desired consistency.
- For a smoother sauce: push the sauce through a fine mesh strainer.
- Allow sauce to cool before storing in the refrigerator.
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