Cranberry sauce is the most underrated part of Thanksgiving.
I have little use for fresh cranberries. The only time I use them is around the holidays because, to be honest, they are not that good. Fresh cranberries are extremely tart, and a bit bitter - very different than the dried cranberries you find in your sweet kale salads.
But this cranberry sauce is not tart or bitter. It is sweet and smooth, and slightly spiced with the help of our best friend, cinnamon.
The addition of blood orange juice brings a subtle tartness that is bursting with flavor.
Utilizing a mix of honey and sugar keeps it from being too sweet, and adds another depth of flavor that will pair well with the turkey and stuffing on your Thanksgiving table. I can't have thanksgiving without cranberry sauce. The meal feels naked without it. The texture of this cranberry sauce, a similar consistency to jam, is PERFECT on the leftover Thanksgiving sandwich I know we are all eating the morning after.
🏷 Time: 30 minutes
🏷 Serves 12
4lbs Fresh Cranberries, rinsed
2TBSP Fresh Squeeze Blood Orange Juice
1 Cinnamon Stick
Add everything to a heavy bottom pot
Bring to a boil stirring constantly
Reduce heat and let sauce simmer until cranberries start to split and soften, about 20 minutes. Stirring occasionally
Pour into serving dish
Refrigerate until ready to serve. For best results make the night before