The World's Easiest Thanksgiving Cranberry Sauce Recipe GUEST BLOG

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 Again Jaime for the win with this SERIOUS EATS recipe. It was soooo good --we were sorry that it missed the photo shoot! So just showing the photo from their link.


  • 1 (12-ounce; 340g) bag fresh or frozen cranberries
  • 1 cup sugar (5 ounces; 140g)
  • 1/2 cup water (4 ounces; 115g)
  • 2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)
  • 1 cinnamon stick (optional)
  • Pinch kosher salt


Combine all ingredients in a 3-quart saucier or saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. 

Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. 

Remove from heat and allow to cool about 30 minutes. 

Stir in water in 1-tablespoon increments to adjust to desired consistency. 

Cranberry sauce can be served immediately or stored in the refrigerator for several months.

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