simple and delicious cranberry sauce

Welcome to my very first recipe post! Yes, also my second post of the evening; I'm trying to make up for lost time! Thanksgiving is the day after tomorrow... can you believe it?? This month has simply flown by, don't you think so? I thought I'd share my very simple and yummy recipe for cranberry sauce.

Gather your ingredients! Oops, the orange peels got mostly cut out of the picture.

Cranberries are just gorgeous little things. I used to eat them raw as a child and maybe I still do.

Combine water and sugar, and bring to a boil.

Add cranberries and orange peels.

Bring back to a boil and listen to those cranberries pop!

Reduce heat and simmer for about 12 minutes, stirring occasionally.

If you're using a wooden spoon, it will be tinted a lovely color!

After 12 minutes, the mixture will have started to thicken and turn a deep ruby red.

Squeeze some fresh orange juice, maybe an 1/8 of a cup or so.

Sprinkle some cinnamon, but not too much. That stuff is powerful!

Allow to cool, thicken and become edible. With a spoon. No turkey necessary.

Ta-da! Homemade, whole cranberry sauce, that was easy!

There are so many different variations you can do with this. Usually, I add chopped walnuts in with the cranberries and orange peel but since I'm making this for a variety of people who may have nut allergies, I decided to leave it out. We found out about the allergies the hard way last year, oops! I made double this recipe for tomorrow's thanksgiving party, so I hope it gets eaten! Otherwise, this bowl of cranberry and I are going to become very well acquainted. 

Simple Cranberry Sauce Recipe

(adapted from Smitten Kitchen)

1 cup water

1 cup sugar

12 oz fresh cranberries

4-5 orange julienne strips (reserve the orange)

cinnamon

Combine water and sugar in a medium sized saucepan and bring to a boil. 

Add cranberries and orange julienne and bring to a boil. 

Reduce heat and simmer approximately 12 minutes - enjoy the sounds of cranberries popping!

Turn off the heat and squeeze some fresh orange juice into the sauce, then sprinkle some cinnamon to taste - it should add a layer of flavor, but not be overpowering. 

Stir and allow to cool to room temperature before serving, and be sure to remove the orange peels. May be refrigerated for up to a week.