Cranberry Sauce
What is Thanksgiving without an authentic, homemade cranberry sauce?!
I think I’m safe to say that most of us don’t make or eat cranberry sauce throughout any other part of the year beside thanksgiving. Making it essential to have for that one time a year event! Right?
I tried to keep this cranberry sauce simple with minimal ingredients as possible, making it easy and quick to whip up.
Still looking for a holiday side dish? Try these:
Rosemary-Parmesan Butternut Squash
Roasted Brussels Sprouts With Bacon And Onion
Cranberrry Sauce
Calories
Ingredients
- 1 12 oz package fresh cranberries, rinsed
- 1 orange, zested (for garnish) then cut into wedges
- 1 cup sugar
- 1/4 tsp cinnamon
- 1/2 cup water
Instructions
- Place cranberries in a food processor and pulse until they are finely chopped.
- Place finely chopped cranberries and all of the ingredients into a medium saucepan. Bring to a boil over medium/high heat. Reduce heat to medium/low and let simmer for 15 minutes, stirring occasionally.
- Remove orange wedges and discard. If sauce is too thick and chunky, add an additional 1/4 cup of water. As the sauce cools, it will thicken up. Transfer to serving dish and garnish with orange zest.
Did you make this Cranberry Sauce? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
