We’ve been making this Thanksgiving cranberry sauce recipe in my family since I was a child. Back in the day, I called them “cranberries that go pop”, because some of the cranberries stay whole and pop in your jaws.
You can make this recipe two or three days in advance of Thanksgiving. It’ll save you time on the main day, and it gives the flavors a chance to mature.
In a saucepan, add the juice of an orange and enough water to make one cup of liquid. Bring the liquid and one cup of sugar to a boil, stirring until the sugar is dissolved.
When the sugar’s dissolved, add 3 cups (12 oz) fresh cranberries and a tablespoon or so of grated orange peel. Simmer for about ten minutes, stirring occasionally, until most of the cranberries have popped.
Keep in the fridge until Thanksgiving Day.
- Juice of one orange
- orange zest
- 1 cup sugar
- 12 oz cranberries
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