Cranberry sauce with orange zest

This year, I made my first every Thanksgiving dinner. I made it after coming home from work for 8 hours. I tried to halve some of the recipes and it was still way more food than the two of us could eat. Brian and I decided to stay in Chicago for the holiday and celebrate together. We started talking about what we wanted to have for dinner about 2 months ago. We originally talked about doing zero traditional Thanksgiving foods, but the holiday spirit caught up to us and since then I have been reading blogs, buying piles of magazines, choosing and nixing recipes right and left. It’s been a lot of fun. I will blog one a day for the next week, so you can start planning now for Thanksgiving next year.

Enjoy!

Ingredients:

  • 12 oz of fresh cranberries
  • 1 cup sugar
  • juice of one orange
  • water
  • 1 teaspoon orange zest

Squeeze juice of one orange into a one cup measuring cup. Fill the remainder of one cup measuring cup with water to total of one cup of fresh orange juice and water. Pour into a sauce pan. Add one cup of sugar into sauce pan. Heat over medium heat until it comes to a boil.

Add in 12 oz of cranberries

Simmer 10-12 minutes until cranberries start to burst, stirring occasionally. Stir in 1 teaspoon orange zest after sauce has formed.

Chill and serve with turkey. There is no other way to describe this other than zesty, tangy, sweet and delicious.

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One response

  1. Pingback: Mini Thanksgiving |

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