When it comes to Thanksgiving classics like cranberry sauce, sometimes the simplest preparations are the best, like this version that uses just four ingredients. The sauce can be made today and refrigerated until Thanksgiving, so you can check this side dish off your to-do list well in advance.
Traditional Cranberry Sauce
1 1/2 lb. (750 g) fresh or frozen cranberries
1 cup (8 oz./250 g) sugar
1 cinnamon stick
3 Tbs. water
Using a vegetable peeler, remove the peel from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
In a saucepan over medium heat, stir together the cranberries, sugar, orange peel and juice, cinnamon stick and water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange peel and cinnamon stick and discard.
Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
Williams-Sonoma Test Kitchen
Simple and yummy. I could probably use less sugar next time. I was out of cinnamon sticks, but it was still delicious.
Cook bag of cranberries with 1/2 cup sugar, add orange marmalade….done.