Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our perfect cranberry sauce is sweet, tart, and the easiest side you’ll make for Thanksgiving, Make ahead and store in the fridge for up to 3 days.
The Backstory: What really needs to be said about everyone’s favorite Thanksgiving accompaniment? Cranberry sauce lovers come in two varieties (at least I think they do): those that love the real deal made with whole berries, and those whom have an affinity for the straight-out-of-the-can log kind of stuff. I won’t stand in judgement of those who fall into the latter category, but I’ve got to go on record as saying that I just can’t relate. More of the Backstory after the recipe…
…The Backstory continues: I adore cranberry sauce and this simple recipe, similar to the one on every single can of whole cranberries, bag of cranberries, and cranberry product the world over, is one of the reasons why. It just works. I added orange zest a few years ago and loved it, and kept on adding it after my guests commented that this seemingly minor addition popped just enough to make them go “aha” and want more.
Our perfect cranberry sauce has got to be one of the easiest recipes on The Jewish Kitchen and making cranberry sauce from scratch is one of the most instant-gratification things you can even do in the kitchen! With a just a few ingredients needed and a total turn around time of just about 15 minutes, I’m pretty sure that if you make this recipe, never again will you slide your sauce out of a can on Turkey Day.
Now that’s got to be worth something.