If you’re following along with the Thanksgiving prep schedule / WGC menu, you know that cranberry sauce can be made days ahead of time so it’s one less thing to worry about come Thanksgiving day! So let’s make some!
Here’s the deal, I love taking a shortcut from the store but I draw the line at cranberry sauce. It’s embarrassingly easy to make so let’s get it out of the way this weekend and then keep it refrigerated until the big day on Thursday. According to my husband cranberry is the most important part of the side dish game on Thanksgiving (I’m partial to gravy) but hey, to each their own! This recipe is literally 5 ingredients and takes almost no time to whip up.
- 1 cup white sugar
- 1 cup water
- 4 cups fresh cranberries
- 2 teaspoons orange zest
- 1 teaspoon nutmeg
- In a large pot combine the equal parts water and sugar and bring to a boil until the sugar has dissolved.
- Add the fresh cranberries, turn heat to medium low, and let simmer until the cranberries start to gently pop, about 10-15 minutes.
- Remove from heat and add the orange zest and nutmeg. Transfer to a serving bowl and let cool. The cranberry sauce will thicken as it continues to cool.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!