My youngest son originally made this cranberry sauce in preschool and brought home a jar for Thanksgiving dinner. Ever since then, we’ve cooked this heavenly sauce, making it a part of our tradition. It’s much tastier than canned cranberry sauce and takes less than 15 minute to make – all in 1 pot!


24 oz fresh cranberries (2 bags)
½ cup water

1 ½ cups sugar
Zest of ½ large orange
1 cup fresh orange juice
2 teaspoons cinnamon
Salt and pepper

Rinse and drain the cranberries. Place them in a large saucepan or small pot. Then add the next 4 ingredients into the pot as well as several grinds of freshly ground salt and pepper. Combine the ingredients until well blended. Bring to a boil and then reduce to a simmer for 10 minutes or until cranberries are soft. Pour into a bowl and allow to cool completely.



If you like your sauce less sweet, feel free to reduce the sugar.
The cranberry sauce will keep for 7-10 days in tightly sealed refrigerated containers.