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.



  • 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.


One response

  1. Pingback: Mini Thanksgiving |

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