A staple at any Thanksgiving table, cranberry sauce. Whole berries burst in the boiling water and orange juice and sweeten with the sugar. Quick and easy to make and adds a delicious flavor paired with turkey. It doesn’t even compare to canned sauce.
Cranberry sauce is versatile. Not only does it pair nicely with turkey but chicken and pork too. Refrigerated it can last a few weeks and still taste fresh. Slap some on a sandwich or use as a dipping sauce, the possibilities are endless.
Combine all ingredients in a medium sized saucepan. Bring to a full boil. Lower heat and let simmer 15-20 minutes, stirring occasionally. The berries will start to burst and the sauce will thicken. (If you would like a smoother sauce, you can blend the sauce in a blender after it is fully cooked.) Transfer sauce to a lidded container and store in the refrigerator for up to a week before serving. (Sauce will thicken once cooled.)