Cranberry Sauce Video
Cranberry sauce is a classic (albeit divisive) Thanksgiving side. There’s the canned team and the homemade team. If you’re Team Canned because you never knew this was such an easy recipe, we’re here to enlighten you with our video recipe and walk you through the simple steps. (Sorry we can’t add ridges or jell-ify it.) It’s a 5-minute, 5-ingredient recipe. You can’t get simpler than that (except for maybe opening a can…). If you’re Team Homemade and you make cranberry sauce from scratch year after year, you don’t need us to tell you any of that, but enjoy our video, nonetheless.
Cranberry Sauce Recipe:
Ingredients:
12 ounces cranberries
1 large orange
3/4 cup sugar
Pinch of ground cinnamon or 1 stick of cinnamon
Pinch of salt
Directions:
Rinse cranberries. Then add them to a medium pot.
Measure 1/2 cup water and add to the pot.
Add orange peel to the pot. You can use a peeler and peel 2-3 pieces of rind off or you can use a zester and zest about 1/4-1/2 of the orange into the pot.
Slice the orange in half and squeeze 1/2 cup of juice into the pot. Squeeze the juice into a liquid measuring cup first, until you get to 1/2 cup and then add to the pot. Use a strainer or your hands to catch any solid pieces of orange.
Add a sprinkle of ground cinnamon or 1 stick of cinnamon to the pot.
Add a sprinkle or pinch of salt to the pot.
Put the pot on a burner and turn the burner onto medium heat. Mix together and wait for the mixture to simmer (bubble).
Once the mixture simmers, cook for about 10 minutes, stirring occasionally.
At the end of the 10 minutes, most of the cranberries should have burst (skins will have split). Carefully pour the hot cranberry sauce into a bowl or storage container to cool for 30 minutes. Then cover and put in the fridge.
Serve cold and enjoy!