Cranberry Sauce with Orange and Cinnamon

Cranberry Sauce with Orange and Cinnamon

Happy Weekend! If you’ve been following along, you’ll know I’m spending tomorrow making Thanksgiving for me and Taylor, (see Beginners Guide: How to Make Thanksgiving for Two) since we can’t spend the day together this year.  One of the easy make-ahead recipes for my mini-Thanksgiving is my Cranberry Sauce with Orange and Cinnamon.  Essential to make the day before so it has a chance to cool in the fridge. So, I’m whipping this up now to give myself one less thing to worry about tomorrow. Cranberry Sauce with Orange and Cinnamon

It’s so unbelievably pretty to look at.  The bright red cranberries, the orange zest…Cranberry Sauce with Orange and Cinnamon

To make pretty orange zest ribbons like that, peel thin strips off the orange with a vegetable peeler and twist.  They will keep their shape.  Grated orange zest would also be really pretty!

Cranberry Sauce with Orange and Cinnamon

Not to mention my table setting is on point for the rest of the winter. Red is a multi-purpose holiday color in my opinion 🙂  I like to keep it simple with some earthly accents, flowers, and candles.

Oh, and do you see that mimosa? Yeah, I decided to save some cranberries and orange zest to make that extra festive.  Cooking all day will require some bubbly.

Cranberry Sauce with Orange and Cinnamon

Cranberry Sauce with Orange and Cinnamon
 
Cook time
Total time
 
Traditional Thanksgiving Cranberry Sauce with Orange Zest and Cinnamon
Author:
Recipe type: Side Dish
Cuisine: Thanksgiving
Serves: 4-6 servings
Ingredients
  • 12oz bag frozen (or fresh) cranberries
  • 1 tbsp water
  • 1 cup white sugar
  • 2 slivers of orange zest
  • 1 cinnamon stick
Instructions
  1. Empty the bag of cranberries into a medium saucepan over medium heat.
  2. Add 1 tbsp water and 1 cup sugar. Stir and cook until the sugar dissolves.
  3. Add in the orange zest and cinnamon stick, and allow to lightly boil for 10 minutes, until cranberries burst and become a thick sauce. Stir frequently.
  4. Cover and store in the fridge for at least 4 hours before serving. Ideally you'd make these the night before!
 

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Ally
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Written by Ally

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