These cranberries make me swoon. Like, legit buckle my knees, almost fall down, swoon. I’m pretty passionate about this spiced cranberry sauce.
In all seriousness, though, I did swoon today when tasting these. Not to mention that they make the whole house smell amazing while they simmer. The anticipation of smelling these on the stove is right up there with a turkey roasting all day for Thanksgiving. Killer!
The best part about these cranberries is how simple they are to make. I tend to make them the day before, but you could certainly make them Thanksgiving morning while the parade is on, get the house all festive-like from the smell alone, and still have time for them to cool and set before dinner.
Speaking of parades, my favorite part of Thanksgiving morning is seeing the Rockettes do their high kicks on tv – it’s the official start of the holidays for me and I look forward to it every year. Do I even get a little misty eyed? Hmmm…
But anyway, back to the cranberries. These have a nice blend of spices to give them a little zing, but not so much to overpower things.
I’m telling you, it’s the cloves. I’m such a sucker for cloves in baking- zucchini bread, pumpkin bread, ginger cookies. All are just better with cloves. Seriously, do not bring me zucchini bread without cloves – it’s bland and sad without it! So naturally, I want that cozy, spicy flavor in my cranberry sauce too – it just screams fall to me. Rounding out the spice profile here are cinnamon, ginger, and allspice. Yum!!
I love using the leftover cranberry sauce on turkey sandwiches, mixing it into plain Greek yogurt for a snack, or even enjoying a spoonful just because.
You could also make a batch to share with friends and family.
I hope you have a lovely Thanksgiving, and if you’re so inclined to make this cranberry sauce I hope it makes your meal even more special!Print
Cranberry sauce recipe perfect for your holiday table – a quick and easy recipe that makes the house cozy for the holidays.
- 1 package fresh cranberries (12 oz)
- 1 1/2 cups sugar
- 3/4 cup orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- In a medium saucepan, combine all ingredients, and stir.
- Over medium-high heat, bring to a boil.
- Once boiling, reduce heat to medium. Simmer, stirring occasionally, for approximately 10 minutes, or until cranberries begin to pop.
- Remove from heat. Cool.
- Serve chilled.