This is the best cranberry sauce that I have ever made. It uses warm spices like cinnamon, allspice, and cloves, as well as orange juice and orange zest.
- 1/2 cups sugar
- 3/4 cup orange juice
- 2 whole cinnamon sticks
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 (12 ounce) bag of fresh cranberries
- Zest of 1 large orange, about 2 tablespoons
- In a medium saucepan, bring sugar, orange juice, cinnamon sticks, allspice, and cloves to a boil over medium high heat. Cook, stirring occasionally until sugar has dissolved, about 3 minutes. Add the cranberries and cook until they all pop, about 5 minutes.
- Remove from heat and add in the orange zest. Stir to combine and transfer to a medium size bowl. Let cool at room temperature and chill in the refrigerator for at least 1 day and up to 3 days for flavors to meld. Remove the cinnamon sticks before serving.
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Cranberry sauce is one of my favorite parts of Thanksgiving. I love the sweet and tart flavors with the turkey and all the other Thanksgiving day fixings. I know a lot of people are partial to the traditional canned cranberry sauce, but making homemade is so simple and quick everyone should be able to squeeze in the time to make it. This is the best cranberry sauce that I have ever made. It uses warm spices like cinnamon, allspice, and cloves, as well as orange juice and orange zest.