Easy Homemade Cranberry Sauce

Can you believe Thanksgiving is this week?? It falls late this year, so it seems like I should be ready. But somehow here we are again, with a holiday sneaking up on me.

If you are hosting this year I’m sure the last thing you want is someone telling you to make yet one more thing from scratch, but hear me out: this homemade cranberry sauce is SO. EASY. It takes 20 minutes from start to finish, and you can make this a few days in advance! Meaning less cooking on the big day.

Have you had homemade cranberry sauce before? If all you know is cranberries from a can, I promise you will want to try this. As much as I love the big feast on Thanksgiving, the whole meal can feel pretty heavy. Adding a dish with fresh ingredients can really help balance the meal. I like cranberries on my turkey, stuffing, rolls, potatoes…ok fine, I eat this with a spoon. Can you blame me??

This sauce is only six ingredients: cranberries, oranges, sugar, ginger, lemon and lime juice. The only prep required is peeling an orange. How much easier can it get?! This was always my sister’s job on Thanksgiving, even as a kid. That’s how you know this is easy (sorry sis…). I know making this is one more thing on your to do list, but your guests (and your future self!) will thank you.

I’m busy making pies this week (pumpkin, apple and pecan to be specific) but I hope you all have a wonderful Thanksgiving with family and friends!

~Stephanie

Easy Homemade Cranberry Sauce

(recipe adapted from FoodTV)

• 2 navel oranges
• 12 ounce package of fresh cranberries
• 1/2 tsp fresh grated ginger (ground ginger works as well)
• 2/3 cup sugar
• 1/4 cup water
• 1 tsp fresh lemon juice
• 1 tsp fresh lime juice

1. Peel orange and remove as much pith (the white parts) as possible. Cut into 4 wedges, then cut those in half.
2. In small sauce pan, add the oranges, cranberries, ginger, sugar and water.
3. Heat over medium until mixture boils, then lower heat and simmer about 15 minutes, until sauce begins to thicken, stirring frequently.
4. Remove from heat and stir in lemon and lime juice.
5. Pour sauce into heat safe container and let cool before serving.

Sauce can be made several days in advance. Cover and refrigerate sauce until ready to use.