Fresh Sweet Cranberry Sauce with a Twist

I've been making these cranberries for nearly 30 years. It's the first thing I prepare for Thanksgiving and Christmas. I make them the weekend before so they have lots of time to sit and have even better flavor! I hollow out fresh oranges for serving cups. Makes a beautiful presentation and I use the orange segments in my turkey brine. Cut the oranges in a zig-zag pattern around the center to make it even more holiday special! Make ahead several days before serving for best flavor. I suppose they could be served warm as well, but I find the coolness of the berries is a nice contrast with the other hot foods in the meal. You can use 2 to 3 cinnamon sticks in place of ground cinnamon, which will yield a lighter color.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 220 Calories

Ingredients

• 1 ½ cups white sugar
• 1 teaspoon ground cinnamon
• ⅔ cup water
• 1 (12 ounce) package fresh cranberries, rinsed

Recipe Instructions

Step 1

Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.

Step 2

Refrigerate, stirring occasionally, until completely chilled.