WHOLE BERRY CRANBERRY SAUCE — This traditional Thanksgiving cranberry sauce is a must have side dish at your holiday meal. Made from fresh whole cranberries with a hint of orange flavor.
I’ll be honest, I could live without cranberry sauce at Thanksgiving, but it just doesn’t seem right to skip it. So if you’re looking for a cranberry sauce recipe that’s almost as easy as opening a can, this Whole Berry Cranberry Sauce is for you!
This really is so simple to make, and it’s so much better than the canned stuff. Not to mention, with it’s gorgeous red color, it looks so pretty on the table.
It’s so quick and easy to make, my kids can do it with minimal supervision (and who doesn’t need extra help in the kitchen on Thanksgiving?). And you only need five ingredients.
Even better, it can be made several days in advance, which is a big plus when you’re planning a large holiday meal.
Because cranberries are so seasonal, I usually stock up as soon as they appear in stores–usually around the beginning of October. They freeze well, and I love having them on hand for all kinds of holiday recipes.
In fact, I always make sure to keep a few bags in my freezer after the holidays are over, just in case I get in the holiday baking mood before fresh cranberries turn up in the stores again.
I do love having cranberry sauce for making turkey sandwiches after Thanksgiving is over. Maybe I couldn’t live without the cranberry sauce after all.
After all, cranberry sauce is kind of a holiday tradition, and it’s the traditions that make holidays so special. So even if no one eats it, I’ll probably keep right on serving this cranberry sauce at every Thanksgiving dinner.
Be sure to save this Whole Berry Cranberry Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Whole Berry Cranberry Sauce
- Produce: fresh cranberries, oranges
- Orange juice
- 1 (12 ounce) package cranberries
- 1 cup orange juice
- 1 cup sugar
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- Combine orange juice and sugar in a medium saucepan; bring to a boil. Add cranberries and return to a boil, stirring occasionally.
- Reduce heat and boil gently for about 10 minutes, or until cranberries begin to pop. Cool completely at room temperature then refrigerate until serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 118 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 30g Fiber: 1g Sugar: 28g Protein: 0g
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Who Dished It Up First: I took the recipe from the back of the Ocean Spray Cranberry bag and spruced it up with some orange juice and cinnamon.