Ally
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. 
It’s so unbelievably pretty to look at. Â The bright red cranberries, the orange zest…
To make pretty orange zest ribbons like that, peel thin strips off the orange with a vegetable peeler and twist. Â They will keep their shape. Â Grated orange zest would also be really pretty!
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. Â Cooking all day will require some bubbly.
- 12oz bag frozen (or fresh) cranberries
- 1 tbsp water
- 1 cup white sugar
- 2 slivers of orange zest
- 1 cinnamon stick
- Empty the bag of cranberries into a medium saucepan over medium heat.
- Add 1 tbsp water and 1 cup sugar. Stir and cook until the sugar dissolves.
- 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.
- Cover and store in the fridge for at least 4 hours before serving. Ideally you'd make these the night before!
