Cranberry sauce is as much a part of the Thanksgiving feast as the turkey. And, if you don’t like the sweet-and-tart relish, don’t blame the cranberries. Blame the can it’s packed in. But don’t let the flavor of canned cranberry sauce keep this holiday tradition from your dinner table. Simply whip up a delicious batch of this Cinnamon-Orange Cranberry Sauce.
This cranberry sauce is best made ahead and refrigerated, freeing you up for other last-minute preparations. Leftover cranberry sauce can become a spread for your day-after-Thanksgiving turkey sandwiches, or is delicious spread atop cream cheese and served with crackers as a hors d’oeuvre.
- 1 16-ounce bag fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans, optional
Combine all ingredients except pecans in a medium saucepan and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Stir in pecans, if desired. Place in an airtight container and refrigerate until ready to serve. Can be made ahead.
Makes 2 cups.
