This Orange Cranberry Sauce reminds me of my early years in USA, when I was first invited to a real family Thanksgiving in Colorado. I got to help out in the kitchen a little and for the first time, I learned how easy and delicious the real cranberry sauce can be. Why do I love Thanksgiving so much? Of course because it’s all about good food, but also about friends and family. Other than making the cranberry sauce, I remember we got a lot of snow on the mountain and it was the prettiest. The ground and the pine trees were covered with the pure white fluffy snow. We took turns around the table and say things that we were thankful for. We ate until we couldn’t move and just hung out all day enjoying each other’s company. It was the best Thanksgiving.
Switching back to the cranberry sauce. There are so many ways to make it, you can add some spice with a cinnamon stick, flavor with orange juice and zest or even add some chopped nuts like pecans. Whatever you like, really. Last year, I made Cranberry Orange Relish, which was the recipe my lovely friend/co-worker gave to me. It was delish! So for those of you who serve canned stuff, please try one of these recipes. It takes no time and is so much better. I promise!
Our menu this year for our small 2020 Thanksgiving:
Roasted Spice-Rubbed Turkey Breasts
Green Beans with Bacon Cranberries and Almonds
And of course, this Orange Cranberry Sauce.
Let’s cook some food!
Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries, orange peels or zest, orange juice and a cinnamon stick to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Fish out the orange peels (if you use the zest, don’t worry it will get mixed into the sauce) and cinnamon stick. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools. Serve with your Thanksgiving turkey. Enjoy!
Cherish the time you have with your friends and family and have a very safe, healthy and happy Thanksgiving. XO
- 1 cup sugar
- ½ cup water
- 4 cups (12 oz.) fresh or frozen cranberries
- orange peels or zest from 1 orange
- juice of 1 orange (1/4 cup)
- 1 stick cinnamon
- Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
- Add the cranberries, orange peels or zest, orange juice and a cinnamon stick to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- Fish out the orange peels (if you use the zest, don't worry it will get mixed into the sauce) and cinnamon stick. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools. Serve with your Thanksgiving turkey. Enjoy!
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