Happy Thanksgiving everyone! I’m all for changing up the tried and true recipes of our favorite holidays, but this is one recipe that is worth keeping the same every year. I make a triple batch of this – plenty for the table, plenty to send home with the guests, and extra to put on top of the oatmeal for breakfast all week long. Enjoy this fabulous cranberry sauce – and it would be great on top of your latkes, too!
Homemade Cranberry Sauce (or, “It Really Is Better Than the Canned Sauce”)
- 2 – 12 ounce bags of fresh, whole, cranberries
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cup orange juice
- 1 tsp grated orange peel
- 1 tsp cinnamon
- In a medium sized saucepan over medium heat, dissolve both sugars in the orange juice. Stir in the cranberries and cook until they start to pop (about 15 minutes). Remove from heat and place sauce in your serving bowl. It will start to thicken as it cools – serves 8-10 – at room temperature.