Recipe courtesy of Amanda Haas

Traditional Cranberry Sauce

This jewel-bright cranberry sauce perfectly balances sweet and tart. Whether you use fresh or frozen cranberries, it beats the canned stuff by a mile!
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 servings
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1 orange

1 cup sugar

3 tablespoons water

12 ounces fresh or frozen cranberries, if frozen, defrost for 1?2 hours before using

1 stick cinnamon


  1. Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
  2. In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15–25 minutes.
  3. Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)
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