Thanksgiving is less than a week away and I’ve slipped into preparation mode. We’re celebrating with friends this year so I won’t have to make a full meal for just my husband and myself, but I’ll still have a few things to take with us. Every year my husband requests that I make this dead easy, and totally delicious cranberry sauce.
Seriously, if you can make boxed mac and cheese, this will be child’s play. There are only four ingredients! Since cranberries have natural pectin, this sauce gels up all on its own. Thanks to Ashley over at Cherished Bliss for sharing the original recipe. I love the smell of oranges and cranberries as this cooks on the stove and the sound of the berries bursting. Also, that I can be in and out of the kitchen in under twenty minutes.
My grocery store only had 8 oz bags of cranberries so I had to adjust the ratios for two packages, but it was simple enough.
See–easy peasy! What are your favorite recipes to make for Thanksgiving?
- 12 oz fresh or frozen cranberries--rinsed and sorted to remove any that are bad
- 1/2 Cup water
- 1/2 Cup of orange juice
- 3/4 Cup white granulated sugar
- Rinse and sort out the cranberries to remove any that are bad.
- Add all of the ingredients into a sauce pan and bring to a simmer. Simmer for ten minutes. This will thicken as it cools. It can be served hot or cold and can even be frozen for future use.
Fresh squeezed juice is best doe this recipe, but I've used frozen concentrate + water when I needed to.
Nutrition Information:Yield: 48 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 17 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 4g Fiber: 0g Sugar: 4g Protein: 0g