Okay…so November is upon us.
That means two things: (1) Oh my gosh I’m moving to Texas within less than 30 days (eek!) and (2) Thanksgiving!
Thanksgiving has got to be one of my absolute favorite holidays. I love the food, the friends and the family aspect of Thanksgiving. Um…did I mention the food part? Cuz that’s so good. How can you beat a day you spend all day with family while you cook, eat, watch football and then eat some more? Right?
Well, in the Thanksgiving spirit, you will see several of my favorite Thanksgiving recipes posted on this blog over the next few weeks. By the time Thanksgiving comes, you will have seen everything I have on my Thanksgiving table. I started my Thanksgiving food-a-thon last week with my favorite mashed potatoes recipe ever. I hope you try them out.
The great thing about these recipes is you can have them all year round. It’s such a shame, in my opinion, that people save one day a year to have such great food, like the stuffing, the cranberries and the pie.
Okay…onto the recipe! Oh my goodness, people, please try this cranberry sauce. If you’ve never made cranberry sauce and you usually buy the canned stuff, you really won’t know what hit you. My mom always bought the canned stuff when I was growing up, so I didn’t even know something else existed. I tried making my own cranberry sauce a few years ago when I saw a recipe in a magazine and I was hooked. Talk about never going back!
The flavor combination of the fresh cranberries, orange juice, honey and bursts of freshly grated orange zest make this cranberry sauce to die for. You heard me: to. die. for. Try these out and you’ll see what I mean. They are my favorite part of my Thanksgiving meal (though I am also quite partial to my mashed potatoes and sourdough stuffing, too).
You know me with the simple, right?. Homemade cranberry sauce really couldn’t be any easier. You add together the ingredients (there’s only 4), heat and cool. I mean, c’mon. It’s not even fair. So, so yummy.
Cranberry Sauce
1 bag fresh cranberries
1/2 cup orange juice
1/2 cup honey
1 tbsp. freshly grated orange zest
Directions
Combine all the ingredients in a medium-sized pot over medium-high heat. As the cranberries cook, they will start to pop. Let cook, stirring occasionally, for about 15-20 minutes until you no longer hear the cranberries popping and it appears the sauce is thickening. Allow to cool and then refrigerate, if desired. As the sauce cools, it will thicken more and more. If you prefer a sweeter sauce, add more honey to taste, as this recipe makes a slightly tart cranberry sauce (‘cuz that’s how I love it).
Enjoy!
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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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It’s not Thanksgiving without cranberry sauce. Period. End of debate. It’s one of my favorite things about Thanksgiving dinner. Can’t wait to try your version. And good luck with the move!
Jeanne, I couldn’t agree with you more. Well said
. Thanks for the good wishes!
I can’t wait to try this and your sourdough dressing. I’ve convinced my extended family that we can “stretch” ourselves and omit StoveTop from our menu this year. I mean how sad is that. Just one question tho, do you use a particular brand/type of honey for this?
This looks simple and delicious. I’ve added cranberries to my grocery list! This is on the menu for the weekend next to our roast chicken! Thanks.
Yay, Rivki! They’ll be perfect will roasted chicken
This is EXACTLY how I’ve made cranberry sauce for the last couple of years, must have seen the same magazine
It is actually one of the things I look forward to each Thanksgiving and continue making it through Christmas. Fantastic as a spread on crusty bread at your next party, or instead of mayo on your ham or turkey sandwich. Love, love, love!!!
Haha! How funny, Kathy. Yes, we really love this cranberry sauce, too. It is definitely one of my favorite parts of the holidays
Hi Lacey! Everything on your website looks absolutely delish! I’m going to try the cranberry sauce, the stuffing, and the mashed sweet potatoes for Thanksgiving this year. Your cheesecake pumpkin pie looks really yummy, but both my girls have allergies to milk and eggs. Do you know of any good recipes that don’t use those ingredients? I can’t wait to try these recipes! I’ll be coming back to visit for sure
Oh, Christine, I’m so happy to hear you will be trying out my recipes for Thanksgiving this year! I certainly wish I had some good suggestions for a non-dairy, non-egg substitute for the cheesecake, but I don’t. I do have a pumpkin frozen yogurt recipe that you could use non-dairy yogurt with. I’d love to know how your dinner turns out. Have a wonderful Thanksgiving!
Thank you for your suggestion Lacey! I might need to get an ice cream maker so I can try that yummy pumpkin frozen yogurt! I’m excited to try out your cranberry and stuffing recipes on Thanksgiving. Thanks for posting all those delish recipes!
You’re very welcome! Have a wonderful Thanksgiving!!
This is just how I make cranberry sauce… in America. This year I’m in Italy, but making a full thanksgiving dinner for 3 Italian families. Cranberries don’t exist in Italy… With much effort dried cranberries can be found, which simply will not do. Do you have any suggestions for a fruity non-cranberry alternative to cranberry sauce?
Hmmm…I’d bet any berry would work to get roughly the same kind of side. For sweeter berries, I’d recommend using some lemon juice to make them a bit more tart. I’d start with 1-2 tsp. and then add more to taste from there. I hope this helps. Good luck!
How many ounces of fresh cranberries for this recipe?
Hi Claire. I believe it is 12 ounces.