I feel like cranberry sauce lives in the same conversation as candy corns and peeps. There are people who absolutely love it and those who would rather see it in the trash. There is also the topic of fresh cranberry sauce and canned cranberry sauce. I’m here to tell you, I don’t discriminate on canned or fresh! I’m in the small group of people(probably only me) who like them both! I was raised on the can! There is something comforting about a plate of those slices of jellied cranberry sauce. What can I say, I’m a creature of habit! I’ll never turn my back on my cranberry upbringing! I will say though, making my own homemade cranberry sauce for Thanksgiving dinner the past few years has been something I look forward to now. I love all the spices I add to make this cranberry sauce truly something special! This sauce screams HAPPY THANKSGIVING!! It’s easy to throw together and a nice addition to your table! Enjoy!
Spiced Cranberry Sauce
6
servings10
minutes15
minutesIngredients
16 oz 16 Cranberries
1 – 1 1/2 cups 1 – 1 1/2 Brown Sugar
1/2 cup 1/2 Water
3 3 Cinnamon Sticks
3 3 Star Anise
1/2 tsp 1/2 Whole Cloves
1/2 tsp 1/2 Whole All Spice Berries
The peel of one whole orange
Directions
- To begin, add all ingredients to a medium sauce pot. For the whole cloves and all spice berries, use a tea infuser ball and hook it to the side of your sauce pot. They will flavor your cranberry sauce nicely without you having to fish around to take them out
- Simmer on medium/low until all berries burst and you have a nice cranberry sauce texture
- Once done, remove orange peels, cinnamon sticks, star anise and your tea infuser ball. Discard all
- Cool cranberry sauce and place in fridge. This is the perfect side dish to make a day early. Enjoy!