Hi lovelies, can you believe it.. Thanksgiving is only two days away! (cue the inner panic scream). Some of you have probably been planning for weeks, or months to make sure you have the perfect meal for your family, and some of you are probably still scouring Pinterest, and other blogs for recipes, and how the hell to actually prep or cook a turkey (I’m with you guys!).
This is my very first time cooking Thanksgiving dinner and I’m a little nervous even though it’s only me and Mark. We weren’t able to get back to Toledo this year since we just moved, so we’re having our own celebration this year. It’s also my 31st (or eternal 21st, whatevs) birthday on the 23rd so we will be celebrating that as well!
When I asked Mark if he wanted anything special for the day, he said no, keep it traditional. He then made sure to ask if i liked cranberry sauce… and that brings us to this post. After scouring my Pinterest and talking to the guru of Thanksgiving (my mom) she told me she had pinned a really great recipe a while ago and that it was simple and delicious – nothing is better than that combo! So, grab some fresh cranberries, and get out the saucepan. If you follow this recipe, you’ll have fresh cranberry sauce in 20 minutes.
What you will need:
- 3 cups fresh cranberries
- ⅓ cup honey
- 1 ½ tablespoons sugar
- 1 tablespoon orange zest
- ½ cup fresh orange juice (strain out any pulp)
- ½ cup water
- 1 cinnamon stick
- Rinse your cranberries and get rid of stems, and overripe berries
- In a medium sized saucepan over medium heat, add all your ingredients (cranberries, honey, sugar, orange zest, orange juice, water, and cinnamon stick).
- Stirring occassionally, bring to a boil.
- Continue stirring, and cooking at a boil until cranberries start to burst, breaking down into the sauce.
- If your sauce is still too tart, add more honey or sugar until you reach your desired level of sweet/tart balance.
- Remove sauce and let cool.
- You can serve right away or:
- Store in fridge for 3-4 days
- Freeze up to 2 months
- Move to fridge to thaw 24-28 hours before serving.
I made my sauce on Sunday and froze it! It tastes absolutely amazing, and is honestly, so simple to make. I hope you all enjoy! You can find the original recipe which uses maple syrup instead of honey here. You can also follow my mom at Paisley Pat’s Paradigm – I’m trying to get her to blog more so let’s really put the pressure on her <3.
Let me know if you used this recipe, or link to your favorite in the comments.